NOTE: Of all the three versions that I posted, this is the one that I have had before, in Puerto Rico. It’s amazing. I like it on toasted bread (like bruschetta) or with angel hair pasta. If you eat meat this is traditionally used as a marinade for steak. If you blend it a lot, it becomes a nice salad dressing. No matter how you eat it, if you’re anything like me, you’ll enjoy it. 🙂 If you try multiple chimchurri recipes, please let me know which one you like best in the comments!
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
4 cloves garlic
1/2 seeded and chopped jalapeño pepper
2 tablespoons chopped scallion or onion
2 tablespoons lemon juice
1 teaspoon dried oregano
1/4 cup red wine vinegar
3/4 cup good olive oil
salt and pepper
Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
Store in sealed container in fridge for up to 2 weeks.