Chimichurri Paste

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YIELD: 1 ¼ C | TOTAL PREP TIME: 28 m

INGREDIENTS

  • ¼ c vinegar
  • ½ lemon, juiced
  • 1 red onion, diced
  • 1 c flat leaf parsley
  • ¾ c fresh cilantro leaves, chopped
  • ¼ c fresh oregano leaves  
  • 6 garlic cloves, peeled  
  • ½ jalapeño
  • ⅛ tsp sea salt
  • ⅛ tsp ground black pepper
  • ¾ c oil

INSTRUCTIONS

  1. Place vinegar, lemon juice, onion, parsley, cilantro, oregano, garlic, jalapeño, salt, and pepper into the blender. 
  2. Pulse 9-10 times. 
  3. Stop the blender and scrape down the sides of the container with a spatula. Secure lid and continue to pulse 10 more times. 
  4. Open the container, and slowly pour in olive oil. Resecure the blender. 
  5. Slowly increase speed to high. Blend for 10 seconds or until desired consistency is reached.

INSTRUCTIONS

  1. Place vinegar, lemon juice, onion, parsley, cilantro, oregano, garlic, jalapeño, salt, and pepper into the blender. 
  2. Turn the dial to pulse and quickly release. Continue to pulse 9 -10 times. 
  3. Stop machine and scrape down the sides of the container with a spatula. Secure lid and continue to pulse 10 more times. 
  4. Open the container, and slowly pour olive oil and re-secure the lid. 
  5. Slowly increase speed to high. Blend for 10 seconds or until desired consistency is reached.