Name: Chimichurri Sauce Recipe
Ingredients: 1 cup Coriander (Dhania) Leaves washed; 1 cup Parsley leaves washed; 3 Green Chillies roughly chopped; 1 tablespoon Pickled Jalapenos sliced; 1/2 teaspoon Salt to taste; 1 tablespoon Apple cider vinegar; 2 teaspoons Red Chilli flakes; 8 cloves Garlic finely chopped; 2 tablespoons Extra Virgin Olive Oil; 2 teaspoons Dried oregano

Ingredients

1 cup Coriander (Dhania) Leaves washed
1 cup Parsley leaves washed
3 Green Chillies roughly chopped
1 tablespoon Pickled Jalapenos sliced
1/2 teaspoon Salt to taste
1 tablespoon Apple cider vinegar
2 teaspoons Red Chilli flakes
8 cloves Garlic finely chopped
2 tablespoons Extra Virgin Olive Oil
2 teaspoons Dried oregano

Steps

To begin making the Chimichurri Sauce, wash the greens well, pat dry on a kitchen towel and keep it ready.
Into the medium jar of the mixer grinder add the coriander leaves, parsley leaves, green chillies, pickled jalapenos, salt, red chilli flakes, garlic cloves and oregano.
Pulse once or twice, and then add the apple cider vinegar and olive oil. Pulse again for 30 seconds. You will have a coarse Chimichurri Sauce mixture.
Once done, store the Chimichurri Sauce a sterilized air tight jar in the refrigerator.
This Chimichurri sauce can be used as a marinade for chicken, fish or even paneer, mushrooms and baby corn. It can be also used to flavour greek yogurt and make a yummy dip for chips and other appetizers.
Chimichurri sauce can be used to flavour roasted potatoes or potato wedges, slather on garlic bread, drizzled on egg preparations, and used as a salad dressing too.