Chimichurri Sauce
This easy sauce works equally well with portobello steaks, cauliflower steaks, and even traditional beef steaks!
Ingredients
- 1 cup cilantro leaves firmly packed
- 1 cup parsley leaves firmly packed
- ¼ cup red wine vinegar
- 2 tsp garlic chopped
- ½ tsp salt kosher
- ½ tsp cumin ground
- ½ tsp crushed red pepper
- ½ cup olive oil extra virgin
Instructions
- Using a blender or food processor, add the cilantro, parsley, red wine vinegar, garlic, salt, cumin, and crushed red pepper. Mix for 20 seconds, stopping to scrape the sides as needed.
- With the machine running on low speed, slowly add the olive oil in a thin, steady stream. Cover and process on medium-high speed until smooth and slightly thickened, about 60-90 seconds. Season with salt and pepper to taste.
Notes
For a chunkier sauce, process for less time.