Ingredients
- 3/4 cup fresh cilantro leaves
- 3/4 cup fresh Italian (flat leaf) parsley
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic
- 1 medium jalapeño chile, seeded, chopped
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
Directions
- Place cilantro and parsley in food processor
- Cover and process until chopped
- Add oil, vinegar, garlic, jalapeño chili, 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