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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This was my 2021 favorite topping for almost anything, and it’s still the current winner. Chimichurri is a staple in my refrigerator. I use it as a dip and a salad dressing, drizzle it over baked potatoes and roasted vegetables, and serve it with fish, burgers, and sliced meat. As for the fresh herbs, you can use whichever ones you like. Basil and oregano are also delicious here.
Yield: 1 cup
1/2 cup Gefen Olive Oil
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
3 tablespoons Tuscanini Wine Vinegar (red or white)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 cup flat-leaf Italian parsley, cleaned
1/2 cup fresh cilantro, cleaned
1/4 cup fresh mint, cleaned
In a blender, purée oil, garlic, vinegar, salt, pepper, cumin, red pepper flakes, parsley, cilantro, and mint. Blend until smooth or to reach your desired consistency.
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