Chimichurri
Quick, easy, and delicious. This chimichurri will go well with ANYTHING. Its amazing over sliced medium rare steak, delicate and powerful as a shrimp marinade, or even as a salad dressing! I love that you can make a big batch and it will last up to 3 weeks stored in an airtight container! You need this sauce in your life. Feel free to add different herbs and play with other spices for seasoning! Ive made it also with parsley, basil, and shallots! The more, the merrier! TIP: when making this chimichurri, make sure the olive oil and herbs are the same ratio; if its too liquidy, add more herbs until its a nice consistency for you!!
What you’ll need:
1/4 cup apple cider vinegar
1/2 cup olive oil
fresh Cilantro
fresh dill
6-10 garlic cloves (preference)
salt
black pepper
chili flakes (optional)
Instructions:
wash and dry all herbs.
Rough chop all herbs into fine pieces.
Transfer into mason jar or airtight container
Finely mince garlic or use a garlic press. Add to mason jar with herbs.
Add in apple cider vinegar and olive oil into mason jar.
Season with salt and black pepper. (and chili flakes) to taste. Combine well.
Enjoy as a dip, drizzled over protein, as a marinade, or even as a salad dressing!
Store leftovers in airtight container in fridge. will last up to 3 weeks !
