Chimichurri

   

Ingredients:

1/2 cup finely chopped flat leaf parsley

1/2 cup finely chopped cilantro

1 teaspoon dried oregano

2 large cloves of garlic, minced

1 small, finely minced shallot

1 red chile minced, optional for heat

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1 teaspoon kosher salt

Combine all ingredients in a small bowl. Adjust salt to taste. Cover and chill. Let it rest for at least one hour to allow the herbs to release the flavor. It may be kept up to 24 hours refrigerated. Chimichurri can be used as a base, a marinade, or as topping on your grilled chicken or steaks.