Are you looking for an easy marinade? Team Searcher has you covered. Chimichurri is great for meat, veggies, and so much more. Chimichurri is super easy to make and will last in the fridge or can be frozen. It is delicious and will be the hit of the meal.

Ingredients

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)

  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

  • 1/2 cup diced red onion

  • 3 Tablespoons fresh oregano, tightly packed (optional)

  • 3 cloves of garlic, peeled

  • 2 Tablespoons fresh lemon or lime juice

  • 2 Tablespoons red wine vinegar

  • ¼ tsp sea salt

  • ¼ tsp freshly-ground black pepper

  • ¼ tsp red pepper flakes, or more, to taste

  • ½ cup good-quality olive oil

  • 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)
  • 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)
  • 1/2 cup diced red onion
  • 3 Tablespoons fresh oregano, tightly packed (optional)
  • 3 cloves of garlic, peeled
  • 2 Tablespoons fresh lemon or lime juice
  • 2 Tablespoons red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp freshly-ground black pepper
  • ¼ tsp red pepper flakes, or more, to taste
  • ½ cup good-quality olive oil

Instructions

  • Item1

  1. Add all ingredients except the olive oil to a food process or, and pulse a few times until chopped.  Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.
  2. Serve immediately, or refrigerate in a sealed container for up to 3 days.