Chimichurri Sauce with Fresh Herbs | How to Make & Serving Suggestions

Harvest fresh herbs: snip off lower leaves of cilantro, avoiding flowers, using scissors.

Pull off 4 tablespoons of fresh basil leaves from various plants.

Snip off a tablespoon of fresh oregano leaves from the stalks.

Measure out 2 tablespoons of fresh cilantro, discarding the flowering parts.

Chop basil leaves into ribbons, then set aside.

Use scissors to snip off a piece of oregano, measuring out 1 tablespoon.

Gather ingredients: 1 cup olive oil, 2/3 cup red wine vinegar, 2 tablespoons lemon juice, 3 tablespoons minced garlic, 1 jalapeno, 1 shallot, 2.5 teaspoons salt, and 1.25 teaspoons pepper.

Remove seeds and veins from jalapeno, cutting it in half and using a spoon or melon baller to scoop them out.

Chop shallot into smaller pieces for easier processing in the food processor.

Peel garlic cloves using a silicone roller to remove the husk, then chop them up a bit before adding to the processor.

Combine all ingredients in a food processor: chopped herbs, olive oil, red wine vinegar, lemon juice, garlic, jalapeno, shallot, salt, and pepper.

Blend until desired consistency is reached, adjusting seasoning to taste.

Equipment Needed

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