Ingredients
- 1 bunch cilantro
- 1 bunch Italian parsley
- 1 bunch oregano
- ¼ cup capers
- 2 cloves garlic
- 1 shallot
- ½ olive oil
- ⅛ cup red wine vinegar
- Lemon juice, to taste
- Salt and pepper, to taste
This chimichurri recipe is adapted from one I learned last spring at Eat Retreat. Measurements are loose, so be sure to taste and adjust to your own preferences.
Directions
Finely chop cilantro, parsley, oregano, garlic and shallots; roughly chop capers. Mix all ingredients in a large bowl and whisk to incorporate. Taste, and adjust to taste.
Recipe by James Collier of TasteFresno, photo credit James Collier
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