Blog
Chimichurri
[et_pb_section fb_built=”1″ _builder_version=”4.9.7″ _module_preset=”default”][et_pb_row _builder_version=”4.9.7″ _module_preset=”default”][et_pb_column type=”4_4″ _builder_version=”4.9.7″ _module_preset=”default”][et_pb_post_title meta=”off” _builder_version=”4.9.7″ _module_preset=”default”][/et_pb_post_title][et_pb_text _builder_version=”4.9.7″ _module_preset=”default”]
Chimichurri, a fresh sauce that originated in Argentina and Uruguay, can be served either green or red, depending on the types of peppers. Chimichurri is typically made with fresh parsley or cilantro, minced garlic, oregano and red wine vinegar.
[/et_pb_text][et_pb_code admin_label=”%91wprm-recipe id=%22123%22%93-use unique recipe # in quotes” _builder_version=”4.9.7″ _module_preset=”default”]
Chimichurri
Ingredients
- 1 shallot finely chopped
- 1 Fresno chile or jalapeno finely chopped
- 3-4 cloves minced garlic
- 1/2 cup red wine vinegar
- 1 tsp kosher salt plus more
- 1/2 cup fresh cliantro finely chopped
- 1/4 cup flat leaf parsley finnely chopped
- 2 TB fresh oregano finely chopped
- 3/4 cup extra virgin olive oil
Instructions
- Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.
- Stir in cilantro, parsley, and oregano.
- Using a fork, whisk in oil.
- Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
- Cover and chill at least 3 hours or up to overnight.
Join the SoL Club
Roughly once a month, you’ll receive an email with updates on current happenings and an invitation to honor our bounty through our CSA.
You have the choice to opt out every time.
[/et_pb_text][/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.9.4″ _module_preset=”default”][/et_pb_column][/et_pb_row][/et_pb_section]