How to Make Easy Chimichurri Sauce
Step #1: Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients. So, like I said, it’s nothing like pesto. What do we do with easy chimichurri sauce, you ask? Well, I like it on pretty much everything. It’s lovely spread onto toasted sourdough bread, but it’s also the perfect topping for a Spanish Tortilla, savory Eggs Shakshuka, and Sweet Potato Breakfast Hash. You typically don’t need to reheat chimichurri, as you can serve it cold or at room temperature. However, if you prefer it slightly warm, gently heat it in a saucepan over low heat, stirring frequently.
