Chimichurri

Ingredients

• 1 bunch flat-leaf parsley
• 1 bunch curly-leaf parsley
• 1 bunch cilantro (If you don’t like cilantro, substitute with an additional bunch of flat-leaf parsley)
• 2–3 medium-sized shallots
• 1 medium-sized red onion
• 5 medium cloves of fresh garlic (not pre-peeled)
• 2–3 tbsp sea salt (or to taste; kosher salt works too)
• 1 tbsp freshly ground black pepper
• 1–2 tbsp garlic powder
• 1–2 tbsp onion powder
• 1 tbsp paprika
• 1/4 cup apple cider vinegar (preferably with the mother)
• 2 tbsp red wine vinegar
• Juice of 1 lime (lemon works as a substitute)
• 2–3 cups extra virgin olive oil (adjust to taste)
• 1/4 cup purified water

Instructions

1. Traditional Method (Best Flavor):

2. Finely chop all ingredients by hand.

3. Combine everything except olive oil in a mixing bowl.

4. Slowly incorporate olive oil while stirring to emulsify.

5. Food Processor/Blender Method (Faster Prep):

6. Cut ingredients into small chunks to fit into the food processor/blender.

7. Trim about 1/2 inch from the herb stems and use the rest.

8. Add all ingredients except olive oil into the processor.

9. Start on the lowest setting and slowly drizzle in olive oil until the mixture loosens and circulates smoothly.

10. Blend for another 20–30 seconds for a medium consistency. Blend longer for a smoother texture or less for a chunkier chimichurri.

11. Transfer to a container and stir in additional olive oil by hand if needed. Adjust seasoning to taste.