If you are not familiar with Chimichurri, it is a delicious and easy to make sauce for vegetables, meat, fish or even served with a French baguette.
Chimichurri originated in Argentina and is generally made from parsley, garlic, onion, olive oil, oregano, and either vinegar, lime or lemon juice. Additional flavorings such as thyme, basil, cilantro and red pepper may be added.
This version is made with cilantro instead of parsley, but you can switch it up depending on what is in your box. This is a weekly staple in my kitchen.
2 cups of firmly packed cilantro
1/4 cups fresh oregano leaves (or you can substitute 1-2 T of dried oregano)
3-5 cloves of garlic (to taste)
2 T chopped onion, red or white
1/2 cup extra virgin olive oil
3 T fresh lime or lemon juice
Red pepper flakes and sea salt (to taste)
In a food processor, pulse onion and garlic until finely chopped. Add the cilantro and oregano and continue pulsing until finely chopped.
Transfer the herb mixture to a separate bowl and add the olive oil, citrus juice and stir carefully. Don’t add to food processor, it will not be the right texture and consistency. Season with red pepper flakes and other seasoning as desired.