One of my favorite 5 minute dressings is a traditional Chimichurri Sauce. Not only does this easy Chimichurri Sauce cheer up an otherwise ho-hum weeknight dinner, leftover Chimichurri Sauce = tomorrow night's grilled chicken or steak marinade. Get more ideas at sipbitego.com
Course: Condiments, Dinner, Game Day, lunch, Sauce
Measure olive oil and red wine vinegar and set aside
Add the remaining ingredients to a food processor or blender
Blend ingredients until finely chopped
Add olive oil and red wine vinegar and blend again until incorporated
Serve immediately or set aside in the fridge until a later time
Set the olive oil and red wine vinegar aside. Pulse all of the herbs, veg and other ingredients in the food processor. If you don’t have a processor, very finely chop up the cilantro, red onion and garlic before mixing together all the ingredients. Add the olive oil and optional red wine vinegar at the end and blend (but don’t puree) together. Chill until ready to serve as a salad or main dish dressing. I always like to save any leftover chimichurri sauce in the fridge or freezer for a future delectable meal. It makes a wonderful marinade the next day.