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Ingredients

  • 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

Instructions

  1. 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.