Chimichurri Sauce
Ingredients
|
1 Cup |
fresh Italian parsley, packed |
250mL |
|
½ cup |
extra virgin olive oil |
125mL |
|
1/3 cup |
red wine vinegar |
75mL |
|
¼ cup |
fresh cilantro, packed |
60mL |
|
2 |
cloves garlic |
2 |
|
1 tsp |
red pepper flakes |
5mL |
|
½ tsp |
ground cumin |
2mL |
|
½ tsp |
sea salt |
2mL |
Cooking Difficulty
Whirl all ingredients in food processor and process until just blended. . Transfer to bowl. This can be made 2 hours ahead; cover and let stand at room temperature.
