Never let your herbs go bad! Make this Chimichurri and serve with raw or roasted vegetables, jazz up rice or grain bowls, swap for salad dressing, liven up potatoes, make eggs taste phenomenal, and serve with roasted or grilled meats.
by JessBentley
1 Comment
JessBentley
INGREDIENTS:
* ¾ cup Parsley Leaves * ½ cup Cilantro * 4 Garlic Cloves * 1 tsp. Red Chili Flakes * 1 tsp. Dried Oregano * ⅓ cup Extra Virgin Olive Oil * 2 Tbsp. Red Wne Vinegar * 1 tsp. Kosher Salt, or more to taste * ½ tsp. Black Pepper, or more to taste
DIRECTIONS:
1. Place all ingredients in a food processor and pulse until desired consistency. Taste and adjust seasonings to your personal preferences, if needed.
1 Comment
INGREDIENTS:
* ¾ cup Parsley Leaves
* ½ cup Cilantro
* 4 Garlic Cloves
* 1 tsp. Red Chili Flakes
* 1 tsp. Dried Oregano
* ⅓ cup Extra Virgin Olive Oil
* 2 Tbsp. Red Wne Vinegar
* 1 tsp. Kosher Salt, or more to taste
* ½ tsp. Black Pepper, or more to taste
DIRECTIONS:
1. Place all ingredients in a food processor and pulse until desired consistency. Taste and adjust seasonings to your personal preferences, if needed.
FULL RECIPE WITH NOTES AND HOW TO SERVE —> [HERE](https://sliceofjess.com/south-american-parsley-and-cilantro-chimichurri/)