Place the fresh herbs, shallot, salt, pepper, crushed red pepper, red wine vinegar, and lemon juice in the bowl of a food processor. Pulse until the herbs are finely chopped.
1½ cups fresh cilantro, ½ cup fresh parsley, ¼ cup fresh basil, 2 tbsp fresh oregano, 2 shallots,, 1 tbsp minced garlic, ⅓ cup red wine vinegar, 2 tbsps fresh lemon juice, 1 tsp salt, 1 tsp crushed red pepper, ½ tsp pepper
Add olive oil in a steady stream to emulsify into herb mixture. Add additional olive oil if desired to get to a thinner consistency.
1 cup olive oil
Store at room temperature if using that day otherwise refrigerate until ready to use.
You do not need a food processor to make this recipe. You can get the same results with a good chef's knife, it just takes a little more effort.✔️ Red wine vinegar can easily be subbed with white wine vinegar or champagne vinegar.✔️ If you want it milder, use less crushed red pepper or increase the amount for more heat.✔️ Use the freshest herbs possible. This is a great way to use the herbs from your garden. ✔️ When you are storing the sauce, pour a layer of olive oil on top to help the chimichurri keep its vibrant green color.✔️ Chimichurri tastes best at room temperature. Pull it out of the refrigerator and let it warm up before serving for the best results.