Chimichurri

PREP: 10 MIN / READY: 30 MIN

10 SERVINGS

Condiments Gluten-Free Vegan Vegetarian

Though similar to salsa verde, this herb emulsion has a distinct flavor, thanks to oregano and smoked paprika. Cilantro adds a floral note. For a more authentic version, use 1½ bunches of parsley and omit the cilantro.

Ingredients

makes 1.5 cups

1 bunch fresh cilantro, stemmed and chopped
1/2 bunch fresh parsley, stemmed and chopped
1 tbsp dried oregano
1 tsp smoked paprika
1/2 shallot, minced (if no shallot use 1/4 small yellow onion, minced)
1/2 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp red wine vinegar

Instructions

In a medium bowl, combine the cilantro, parsley, oregano, paprika, shallot, and olive oil and stir. Allow to stand at room temperature for ~20 minutes.
Store in airtight container in the refrigerator for up to 3 days. Bring to room temperature, season with salt and pepper, and stir in the vinegar just before serving.