You can swap out the cilantro for parsley and add as much, or as little, crushed red pepper you'd like.
- Prep Time
- 1 CupServings
- ⅓ cup freshly squeezed lemon juice
- 3 cups fresh cilantro, packed
- 3 cloves garlic
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- ½ cup canola oil
- 1 teaspoon kosher salt
1. Combine lemon juice, cilantro, garlic, pepper flakes, oregano, and canola oil in a blender. Process to form a thick puree.
2. Taste and season with salt, as desired. Store in an airtight container and refrigerate until needed. For best results, make on same day serving.
Usage: Save ⅓ cup chimichurri as a marinade and reserve ⅔ cup to use as a sauce for beef, chicken or meaty fish such as tuna and salmon. Marinate beef and chicken up to 4 hours or overnight, and fish up to 1 hour. Discard marinade after using. Grill proteins over medium-high heat.