Chimichurri
Good on anything, really.
Ingredients:
- ¼ cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (see note)
- 1 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoons)
- ½ teaspoon red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
Instructions
- Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.
- Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.
- Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.
- Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).