Chimichurri

By Cara Mangini | June 14, 2016

Ingredients

SERVINGS: ½ Cup(s)

¼ cup red wine vinegar
1 garlic clove, peeled
¼ teaspoon crushed red pepper flakes
½ cup extra-virgin olive oil
½ cup fresh flat-leaf parsley leaves
½ cup fresh cilantro leaves, thick stems removed
¼ cup fresh basil leaves
¼ teaspoon ground cumin

Preparation

Combine all ingredients in a food processor or blender and puree until they are fully incorporated. Transfer the mixture to an airtight container and chill until ready to serve, at least 2 hours or up to 2 days.

TIP

To revitalize limp greens, trim 2 inches off the stem ends and set the greens in a jar of water as you would a bouquet of flowers. Place the jar in the refrigerator with a plastic bag loosely covering the leaves for 10–20 minutes until they perk up.

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