| Yield | |
|---|---|
| Source | https://www.lecremedelacrumb.com/argentinian-chimichurri-recipe/ |
| Prep time | 10 minutes |
| Yield | |
|---|---|
| Source | https://www.lecremedelacrumb.com/argentinian-chimichurri-recipe/ |
| Prep time | 10 minutes |
| 1⁄2 | Cup | Cilantro |
| 1⁄2 | Cup | Parsley |
| 1⁄2 | Cup | Parsley |
| 1⁄2 | Onion (diced) | |
| 1 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Black Pepper |
| 1 | Tablespoon | Garlic (minced) |
| 1⁄2 | Teaspoon | Italian Seasoning |
| 1⁄4 | Teaspoon | Crushed Red Pepper (juiced) |
| 1⁄3 | Cup | Olive Oil |
| 2 | Tablespoon | Red Wine Vinegar |
Combine all chimichurri ingredients in a food processor, and pulse until smooth. Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.