Chimichurri
1 cup (240 g)
Fresh Italian Parsley
1/2 cup (120 g)
Fresh Cilantro
1/2 cup (120 ml)
Extra Virgin Olive Oil
1/3 cup (80 ml)
Red Wine Vinegar
2
Garlic Cloves, Peeled
1
Shallot
1 tsp (6g)
Dried Crushed Red Pepper
1/2 tsp (3g)
Ground Cumin
Instructions
1.
Puree all ingredients in food processor or blender until smooth.
2.
Add salt and pepper to taste.
3.
Transfer to an airtight bowl.
4.
Refrigerate 1-2 hours before use.