Chimichurri for Empanadas, Salads, and Tortilla Chips Chimichurri
Use this fresh chimichurri as a dipping sauce with empanadas, tortilla chips, or bread, or spoon into grain bowls, soups, and salads.
Ingredients
- 2½ packed cups fresh curly or flat-leaf parsley leaves and stems
- 1½ packed cups fresh cilantro leaves and stems
- 2 tablespoon white wine vinegar
- 1½ teaspoons fresh lemon juice
- 4 medium garlic cloves
- 1 jalapeño pepper, seeded (optional)
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Sea salt to taste
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