- 1 cup packed fresh flat-leaf parsley leaves
- 3⁄4 cup packed fresh cilantro leaves
- 1⁄4 cup packed fresh oregano or basil leaves
- 1⁄4 cup red wine vinegar
- 6 cloves garlic
- 1⁄2 jalapeño, stemmed
- Salt and freshly ground white pepper
In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and use on grilled meats or veggies.