Made 2 batches of Chimichurri this weekend, red and green, great marinades on chicken or beef and GREAT as a dipping sauce. My measurements are rough guesstimates, when I cook I'm a pinch this and a dash of that! so if you need exact measurements please feel free to google!!

I bought large bundle of Italian parsley and cilantro. and a pack of fresh oregano. Used a blender, don't own a food processor yet!

GREEN Chimichurri

Parsley - half bundle, chopped through the leaves with stem (probably a full cup or so of both parsley/cilantro)
Cilantro - half bundle
Oregano- half herb pack
1/2 yellow onion-chopped
Garlic - 2 heaping tbl spoons from jar of minced
Red wine balsamic vinegar - 2-3 tbl spoon..start less and add to taste
salt/pepper - big pinch
Lemon - squeezed juice of half
- pulsed blender until these first ingredients were combined then...
Extra virgin olive oil - about 3/4-1 cup and blended smooth
Then at end I added 1/2 red and 1/2 yellow pepper chopped and pulsed briefly

RED Chimichurri

Parsley - half bundle
Cilantro - half bundle
Oregano- half pack
1/2 yellow onion-chopped
Garlic - 2 heaping tbl spoons from jar of minced

* Red wine vinegar (NOT Balsamic) 2 tbl spoons, a little less than what I used in green.

Roasted red peppers - small jar chopped
Cumin - 1-2 teaspoon
Smoked Paprika - 1-2 teaspoon
Red Pepper Flakes - 1-2 teaspoon
salt/pepper- pinch
Extra Virgin - 1/2 cup or so until it's the consistency you want.