¼ cup (2oz) organic red wine vinegar
¼ cup (2oz) FOND Bone Broth Stressless
1 tsp. Redmond Real Salt
2 tsp dried oregano (can use 2TB freshly chopped oregano)
¾ cup extra-virgin olive oil
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
1 fresno chile if you can find one (finely chopped), omit if not
Combine the red wine vinegar, bone broth, salt and oregano in a blender (we like Vitamix) and pulse until combined. Add the olive oil and mix for about 10 seconds. Chop the parsley and cilantro, add to the blender. You can stir in the chiles and herbs if you prefer.
Traditionally Chimichurri is not processed in a blender or food processor as the oil starts to emulsify (no longer clear). I actually like the brighter green color and a more even mixture of the herbs so I recommend blending them! Whether or not you stir in the parsley and cilantro or put it in the blender is totally up to you!
This makes an excellent marinade (use ½ of the mixture to marinade the meat) or as a topping for your favorite protein!