We all love a bit of chimichurri on our steaks, tri-tip, tacos, and even on breakfast sandwiches the next day. Seth shared his homemade recipe, and we love it, so we thought it was only fair to share it with you all!
Ingredients
2 tbsp balsamic vinegar
1/2 cup packed parsley sprigs
7 garlic cloves
1/3 cup packed fresh Rosemary leaves
2 tbsp fresh oregano leaves
1 tbsp lemon juice
1 1/2 tsp red chili
1 1/2 tsp sea salt
2/3 cup extra virgin olive oil
Instructions
In food processor pulse:
2 tbsp balsamic vinegar
1/2 cup packed parsley sprigs
7 garlic cloves
1/3 cup packed fresh Rosemary leaves
2 tbsp fresh oregano leaves
1 tbsp lemon juice
Coarse chop:
Add 1 1/2 tsp red chili flakes and the sea salt
Pulse:
Slowly pour 2/3 cup extra virgin olive oil and pulse until blended.
Side note – Some of us like to add a little extra red chili flake for that extra heat kick!
We hope you enjoy this homemade chimichurri as much as we do!