• Fast
• Healthy
• Make-Ahead

Ingredients

1. 1 cup finely chopped flat-leaf parsley
2. 1/2 cup finely chopped cilantro leaves
3. 1/4 cup plus 2 tablespoons Champagne vinegar
4. 2 teaspoons minced garlic
5. 1 teaspoon crumbled dry oregano
6. 1 teaspoon ancho chile powder
7. 2 cups extra-virgin olive oil
8. Salt and freshly ground pepper

Directions

1. In a bowl, combine the parsley, cilantro, vinegar, garlic, oregano and ancho powder; let stand for 10 minutes. Stir in the olive oil; season with salt and pepper.

Make Ahead

The chimichurri can be refrigerated for 2 days. Bring to room temperature before serving.