Chimichurri Sauce Three Ways | Louisiana Kitchen & Culture

Ingredients

• Salt and freshly ground pepper
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary, minced
• 1 tablespoon dried thyme
• 2 bay leaves, finely crumbled
• 1 teaspoon chile powder
• ½ cup white vinegar
• 2 tablespoons olive oil
• ½ cup firmly packed fresh cilantro leaves, coarsely chopped
• ½ cup firmly packed fresh flatleaf parsley leaves, coarsely chopped
• 2 tablespoons coarsely chopped green onion
• 2 teaspoons fresh lime juice
• 2 teaspoons white vinegar
• 1 teaspoon seeded and coarsely chopped red or green chile, such as jalapeño or serrano
• Sea salt and freshly ground black pepper
• ½ cup olive oil
• 1 cup firmly packed fresh flat-leaf (Italian) parsley
• ½ cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Sea salt and freshly ground pepper