Chimichurri Sauce

Recipe by Chef Erin Henry.
 

Makes 1 cup

  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • 1 handful baby spinach leaves
  • 4 cloves of garlic, smashed
  • 1 Tbsp red wine vinegar
  • 1 Tbsp dried oregano
  • 1 tsp chili flakes
  • ½ cup olive oil
  • Salt and pepper

In a food processor or mortar and pestle, combine the parsley, cilantro, spinach, vinegar, garlic, oregano and crushed red pepper. Process until smooth. 

Transfer the sauce to a bowl and pour the olive oil over the mixture. Season to taste with salt and pepper. Refrigerate until ready to use- let it come to room temperature before using.

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