About
Learn more about Santa Fe College and the Florida Heritage Foods Project.
What you’ll need:
Instructions:
Place the garlic in a small food processor and process to finely mince it.
Add culantro, cilantro, parsley, vinegar, oil, and salt and pulse into a fine paste, scrapping the sides as needed to make sure the ingredients are fully incorporated.
Scrape the bowl and serve immediately.
Note: Chimichurri is best eaten the same day, though it will keep up to a week in the refrigerator (color will change from bright green to brown after a few days)
Learn more about Santa Fe College and the Florida Heritage Foods Project.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.