Mindfully Well

Argentinian Chimichurri

A fresh and fragrant Argentinian chimichurri made with a simple and flavorful blend of cilantro, parsley, red onion, jalapeno, garlic, red wine vinegar, olive oil, and lime juice.

Servings	Prep Time
1.5cups	10minutes

Passive Time

1hour

Servings	Prep Time
1.5cups	10minutes

Passive Time

1hour

Ingredients

3cups fresh Italian parsleychopped, remove most of the stems
4cups fresh cilantrochopped, remove most of the stems
1/3cup fresh oreganoremove the stems
3tbsp olive oil
3tbsp red wine vinegar
3tbsp watermay need more depending on desired consistency
2tbsp red onionchopped (can substitute shallot)
1/2each jalapenochopped
3cloves garlicminced
1/2 lime, juiced(or to taste)
1/8tsp salt(to taste)
1/8tsp black pepper(to taste)

Instructions

Chop the parsley, cilantro, jalepeno, and garlic.
Add ingredients to a food processor or strong blender. Pulse on high until well combined.
Let marinate in the fridge for approximately 1 hour so the flavors have time to develop.

Recipe Notes

This chimichurri is wonderful with Colin’s Sous Vide Flank Steak or paired with chicken, fish, or veggies. We also love using it as a salad dressing. Double the recipe and eat off of it all week!