Especially flavorful with grilled meat, fish, or shrimp, our chimichurri is mildly spicy, adding a touch of heat. Not a fan of heat? Omit the jalapeno. We promise the result will be just as flavorful. Use as a marinade for meat, or as a finishing sauce, our recipe makes one cup of chimichurri, enough to marinate two pounds of meat.
Preparation time: 15 minutes.
- 1 cup cilantro leaves
- ½ cup parsley leaves
- ¼ cup oregano leaves
- 1 small shallot, peeled and chopped (2 tablespoons)
- 2 garlic cloves, peeled
- 1 large jalapeno, seeds and stems removed
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ lemon, juiced (1 tablespoon)
- ¼ teaspoon kosher salt
- Rinse the cilantro, parsley, and oregano leaves under cold water and pat dry with paper towel.
- Trim both ends of the shallot, remove the peel, and roughly chop into ¼-inch pieces. Trim the root end of the garlic cloves and remove the peel. Slice the jalapeno in half lengthwise, discard the seeds, and roughly chop into ¼-inch pieces. Squeeze the lemon juice into a small dish.
- Place all ingredients, except the red wine vinegar and lemon juice, into a blender or food processor. Blend on medium speed with the olive oil, for a semi-chunky texture. Transfer the chimichurri to a small bowl and stir in the red wine vinegar and lemon juice.
- To use as a marinade, place your protein in a plastic Ziploc bad and marinate for at least one hour, up to 10 hours. Using a paper towel, remove the marinade from the meat before cooking.