INGREDIENTS:
3/4cup fresh cilantro leaves
3/4cup fresh Italian (flat-leaf) parsley
1/2cup extra-virgin olive oil
1/4cup red wine vinegar
3cloves garlic
1medium jalapeño chile, seeded, chopped
1teaspoon dried oregano leaves
1teaspoon salt
INSTRUCTIONS
- Place cilantro and parsley in food processor.
- Cover and process until chopped.
- Add oil, vinegar, garlic, jalapeño chile, oregano and salt.
- Cover and process until smooth.
- Transfer to small bowl; cover and refrigerate the chimichurri sauce at least 1 hour to let flavors blend.
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