Chimichurri Sauce
Author: Nicole
Ingredients
  • 1 cup packed cilantro
  • 1 cup packed fresh flat-leaf Italian parsley
  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • 2 garlic cloves, peeled
  • ¾ teaspoon dried crushed red pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
Instructions
  1. Purée all ingredients in a food processor. Transfer to a bowl.
  2. Can be made 24 hours in advance. Refrigerate and bring to room temperature before serving.
Notes
To marinate a flank steak: Mix 2 tablespoons of sauce with ⅓ cup of red wine and marinate for 24 hours. Serve with remaining sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/chimichurri-sauce/