Cilantro chimichurri takes 5 minutes to mix up and is loaded with flavor. This fresh herbal condiment is a delicious accompaniment to grilled meats, vegetables, seafood, and so much more.
In a food processor, combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño.
Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined.
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Notes
*This is a mild version of chimichurri. You can leave the seeds in the jalapeno, or add the whole pepper, if a spicier sauce is desired. You can also substitute red pepper flakes for the jalapeño.StorageChimichurri should be stored in an airtight container in the refrigerator. It will keep this way for up to a week, but is best served as fresh as possible.You can also freeze it in an ice cube tray and store for up to 6 months.