Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: about 2 1/2 cups
Ingredients: 1 cup extra-virgin olive oil; 2/3 cup sherry vinegar; 1/8 cup sherry; 2 tablespoons freshly squeezed lemon juice; 1 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh basil; 3 tablespoons minced garlic (about 9 cloves); 1/2 medium red onion, quartered; 2 tablespoons chopped fresh cilantro leaves; 1 tablespoon chopped fresh oregano leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper

Getting reviews...

Level: Easy
Total: 2 hr 15 min

Prep: 15 min
Inactive: 2 hr

Yield: about 2 1/2 cups

Level: Easy
Total: 2 hr 15 min

Prep: 15 min
Inactive: 2 hr

Yield: about 2 1/2 cups

Ingredients

1 cup extra-virgin olive oil

2/3 cup sherry vinegar

1/8 cup sherry

2 tablespoons freshly squeezed lemon juice

1 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

3 tablespoons minced garlic (about 9 cloves)

1/2 medium red onion, quartered

2 tablespoons chopped fresh cilantro leaves

1 tablespoon chopped fresh oregano leaves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

Directions

Combine the olive oil, vinegar, sherry, lemon juice, parsley, basil, garlic, red onion, cilantro, and oregano in a food processor, and pulse until well blended.
Transfer the sauce to a nonreactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.