|Olive oil||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Fresh parsley leaves||1⁄2 Cup (8 tbs) (Packed)|
|Fresh cilantro leaves||1⁄3 Cup (5.33 tbs) (Packed)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Cayenne/1 fresh chile, stemmed (seeds removed for a milder "hot")||1⁄4 Teaspoon (To Taste)|
|Fresh oregano/1 teaspoon dried||1 Tablespoon|
|Fresh thyme/1/2 teaspoon dried||1 1⁄2 Teaspoon|
Combine all of the ingredients in a blender or food processor and whirl until smooth.
Serve immediately, or allow to sit for about an hour for the flavors to mellow and marry.
Chimichurri Sauce will keep, refrigerated and tighdy covered, for about a week.