Additional flavorings include paprika, smoked paprika, cumin, thyme, lemon, basil, cilantro (coriander leaf) and bay leaf. In a red version, tomato and red bell pepper may also be added. Keep refrigerated for up to two weeks.
: Adapted from Chef Hector Ruiz's recipe
: sauce, dressing
Serves: 2 cup
Ingredients
1 cup finely chopped fresh parsley
¼ cup finely cilantro, optional
2 tablespoons chopped fresh oregano or 1-2 teaspoons dry
1 tablespoon diced jalapeƱo
2 teaspoons finely chopped garlic
¼ teaspoon salt
¼ teaspoon red pepper flakes
¾ cup olive oil
¼ cup red wine vinegar
Instructions
Whisk all of the ingredients and store in tightly sealing container. Keep refrigerated.
If using as a portion-based marinate, use a portion to marinate pork, beef, chicken or seafood and another portion to serve with prepared meat.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/chimichurri/