Description
This fresh, bright, and flavorful parsley and chives chimichurri goes perfectly with all kinds of meats but also with grilled or roasted vegetables.
Ingredients
- 1 cup roughly chopped parsley (well packed)
- 1/2 cup roughly chopped chives
- 2/3 teaspoon dry oregano
- 1/2 teaspoon sea salt flakes (or to taste)
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon sumac
- 1 1/2 teaspoon apple cider vinegar (or more to taste)
- 1/2 cup extra virgin olive oil
Instructions
- Add the parsley, chives, oregano, sea salt flakes, and pepper to a small food processor and mix until chopped. For a creamier texture, use a blender or an immersion blender.
- Add sumac, olive oil, and apple cider vinegar and mix until combined.
- Let the sauce rest for one or two hours before serving.