Chimichurri
This vibrant Chimmichurri sauce is a zesty blend of fresh herbs and spices, perfect for drizzling over grilled meats, vegetables, or crusty bread. With a base of robust olive oil and tangy red wine vinegar, the medley of parsley, garlic, and chili delivers a refreshing punch, while the oregano adds depth. A must-have condiment to elevate any dish!
ingredients
- Corto Olive Oil - 32 fl oz
- Red Wine Vinegar - 4 fl oz
- Chopped Parsley leaves - 8 oz
- Peeled Garlic - 4 oz
- Red Chili - 6 oz
- Fresh Oregano - .75 oz
- Dry Oregano Leaves - 1 tablespoon
- Salt - 1 tablespoon
- Black Pepper - 2 tablespoons
- Black Pepper - 2 teaspoons
steps
- 1.
Put parsley leaves (NO STEMS), garlic, red chilli, and fresh oregano leaves (NO STEMS) into the Robo Coup and Mince finely.
- 2.
Get a bowl and add the red wine vinegar, salt, dry oregano leaves and both black pepper measurements. Whisk until well blended and let sit.
- 3.
While red wine vinegar and seasonings sit, add olive oil to Robo Coup slowly and blend with the garlic, chili, oregano and parsley.
- 4.
Gradually pour the olive oil mixture into the herb mixture, mixing continuously to create a cohesive sauce.
- 5.
After olive oil has been slowly incorporated, add in red wine vinegar mixture, and blend for 30 seconds.
- 6.
Let the Chimmichurri sit for at least 30 minutes before serving, allowing the flavors to meld.
- 7.
Store in airtight container, place date label on container, and place into cooler.
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