Chimichurri 

I LOVE making a really flavorful condiment at the start of a week and adding it to dishes all week long. This is a bright and super flavorful sauce that is great on tacos, eggs, mixed into a salad dressing or even to top a burger!


Chimichurri

¾ cup olive oil

3 tablespoons Sherry wine vinegar or red wine vinegar

3 tablespoons fresh lemon juice

3 garlic cloves, peeled

2 medium shallots, peeled, quartered

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

½ teaspoon red pepper flake (optional depending on who likes spice in your house!)

1 bunch fresh parsley stemmed

1 bunch fresh cilantro stemmed

Combine all ingredients in blender; blend until almost smooth. Store in airtight in refrigerator for 5 days… we go through it faster than that! You can also freeze leftovers in an ice cube tray. So good swirled in a soup!

 

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