Classic Chimichurri Sauce | Emeril Lagasse

Chop shallots finely and add to the blender.

Add chopped garlic to the blender.

Add a little chili flake for heat.

Add a little lemon juice for acidity.

Add a little cherry vinegar for flavor and acidity.

Add a touch of salt and freshly cracked black pepper.

Add fresh oregano to the blender.

Add a large bunch of fresh parsley.

Add a big bunch of basil to the blender.

Add a little olive oil to help the motor move.

Pulse the mixture slowly in the blender, being patient not to mix too fast.

Use a spoon or spatula to press the mixture down as needed to maintain a rustic texture.

Keep pulsing and checking the mixture, taking the lid off to tamper it down every few minutes.

Taste the chimichurri to ensure it has enough seasoning, salt, pepper, and acidity from the vinegar and lemon juice.

If needed, adjust seasoning to your liking.

Pour the chimichurri into a bowl and it's ready to use.

Equipment Needed

Dietary