Chimichurri
Ingredients
- 1/4 cup white wine vinegar
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves
- 1 large jalapeņo pepper, ends removed
- 5 medium garlic cloves, peeled
- 1 bay leaf
- 1 tablespoon dried oregano leaves
- 1 teaspoon fresh lemon juice
- 1/2 cup extra virgin olive oil
- Salt and pepper
Instructions
In a blender, combine the vinegar and next 7 ingredients (through lemon juice). Blend until smooth. With the blender running, gradually add the olive oil until emulsified. Season to taste with salt and pepper. The chimichurri can be kept in an airtight container in the refrigerator for up to 3 weeks. Makes about 1 cup.