Florida Heritage Foods


A wooden bowl wirh homemade fresh chimichurri sauce standing on a wooden board with ingredients
Makes 3 1/2 cups

What you’ll need:


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)