MAKES ABOUT 1¼ CUPS · VEGAN, GF, DF
Chimichurri is an amazing, healthful condiment that makes almost anything taste better. It’s full of fresh green herbs and has a great tang from the vinegar. I love it over simple roasted or grilled fish, poultry or beef, as well as grilled vegetables.
¾ cup packed fresh flat-leaf parsley leaves and tender stems
½ cup packed fresh cilantro or mint leaves and tender stems, or additional parsley
2 tablespoons fresh oregano or basil leaves, or 2 teaspoons dried oregano (or omit)
3 garlic cloves
3 tablespoons unpasteurized cider vinegar or red wine vinegar
6 tablespoons unrefined cold-pressed extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon red pepper flakes, or more to taste
1. In a food processor fitted with the metal blade, combine all the herbs and the garlic. Process until well chopped. Or do this with a sharp knife. Transfer to a medium-size bowl. Add the remaining sauce ingredients to the herbs and mix well.
2. Serve immediately or refrigerate and use within 2 to 3 days.