| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Passive Time | 10 minutes |
| Servings |
cups
|
Ingredients
- 1/2 cup red wine vinegar
- 1 tsp kosher salt
- 4 cloves garlic minced
- 1 shallot minced
- 1 fresno chile chopped & seeded
- 1/2 cup cilantro
- 1/4 cup parsley
- 2 tablespoons fresh oregano
- 1 avocado seeded
- 1/2 cup extra virgin olive oil
Ingredients
|
|
Instructions
- In a food processor, combine red wine vinegar, salt, garlic, shallot, & fresno chile. Stir and let rest for 10 minutes.
- Add herbs and avocado, pulse to combine.
- While processing, slowly drizzle olive oil to emulsify the chimichurri until a creamy, bright consistency is achieved.
- Use the sauce as a marinade or season on top of steaks, vegetables, etc. Refrigerate any excess in a sealed container.
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