Chimichurri Recipe
This unique chimichurri is perfect for drizzling over grilled meats, seafood, or vegetables, offering a tangy, aromatic punch with every bite.
Servings: 6 servings
Equipment
- Food processor or blender
- sharp knife
- Cutting board
- Baking sheet
- Parchment paper
Ingredients
- 1 cup fresh parsley, tightly packed
- 1 cup fresh cilantro, tightly packed
- 3 tablespoons fresh oregano, tightly packed
- ½ cup red onion, oven roasted
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- Zest of one lemon
- Zest of one lime
- 2 tablespoons red wine vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- 2 tablespoons of olive oil for roasting the onion
Instructions
- Heat the oven to 400℉
- Line your baking sheet with parchment paper.
- Add the onion and generously drizzle with olive oil. Roast for 10 -15 minutes or until the onion is soft and slightly charred.
- In a food processor or blender add all the remaining ingredients and blend until you get to a consistency you like.
- Let the sauce marinate in the refrigerator for at least 2 hours or overnight.
Notes
This can be frozen and used later! When ready to use, take it out of the freezer the night before you want to use it and let it defrost in the fridge.
