40 minutes
A vibrant, zesty sauce perfect for grilled meats, vegetables, or as a marinade, made with fresh parsley, cilantro, and a blend of spices.
Fresh Flat-Leaf Parsley Leaves, lightly packed
cups
Fresh Cilantro Leaves And Tender Stems, lightly packed
cups
Shallots, chunk
0 oz
cups
Garlic, small cloves
each
teaspoons
Cumin Seeds, lightly toasted
teaspoons
teaspoons
teaspoons
1. Prepare the Ingredients
Gather your fresh herbs and other ingredients.
2. Combine Ingredients in Food Processor
In a food processor, combine the parsley, cilantro, shallot, sherry vinegar, garlic, dried oregano, cumin, and kosher salt. Pulse these ingredients together until you achieve a coarse purée.
3. Emulsify the Oil
With the motor running, slowly pour in the extra-virgin olive oil through the feed tube of your food processor. Stop as soon as the oil is fully blended in.
4. Adjust Seasoning
Taste your chimichurri and adjust the seasoning with more salt or a splash of sherry vinegar if needed.
5. Allow Flavors to Marry
Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to marry and deepen.
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