Description
A recipe for Chimichurri Sauce

Ingredients

• 1 cup vegetable oil
  
• 2 1/2 cups lightly packed cilantro
  
• leaves, large stems removed
  
• 4 cloves garlic, coarsely chopped
  
• 2 tablespoons dried oregano leaves
  
• 2 tablespoons red wine vinegar
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon black pepper

Preparation
Add all ingredients to container of electric blender or food processor; pulse on and off, scraping sides of container, as needed, until a coarse puree is achieved. Cover and refrigerate 1 hour to blend flavors; stir before serving. Refrigerate leftover sauce up to 2 days.

Nutrition
no information available

Serves
Makes about 1 1/2 cups.

Variations
no information available