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- 1 cup cilantro leaves
- 1 cup flat leafed Italian parsley
- 1⁄2 cup fresh mint leaves
- 1 shallot diced
- 4 or 5 cloves garlic chopped
- 1⁄2 teaspoon red pepper flakes
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- salt and pepper to taste
Add the herbs, diced shallot and chopped garlic to a food processor or blender and pulse until chopped and incorporated.
Pour in 3/4 cup olive oil and 1/4 cup of red wine vinegar into the food processor and pulse until you have a blended sauce with a soupy consistency.
Taste your chimichurri at this point and add salt and pepper until it tastes the way you'd like.
If you think it's too chunky, you can add up to another quarter cup of olive oil or vinegar and pulse again to change the thickness of the sauce.
Store in the fridge for about 2 to 3 weeks. If you're pulling it straight out of the fridge to use, it might be extra thick. Allowing the chimichurri to come closer to room temperature will bring it back to a more oily texture.