Chimichurri
Make chimichurri to add a punch of flavor to any dish, grilled meats, eggs, or vegetables. It’s super easy to make even on a weeknight.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 1/2 cup 1x
Ingredients
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- 2 cups packed fresh parsley leaves (or cilantro, or a mix of both)
- 2 smashed garlic cloves
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 3 tablespoons olive oil
- kosher salt
- 2 tablespoons red wine vinegar
Instructions
- Place the parsley, garlic, oregano, and red pepper flakes in blender or a food processor with the red wine vinegar and 1 tablespoon of the olive oil.
- Blend and drizzle in the remaining olive oil, stopping to scrape down the sides as needed.
- Add a bit of water or more olive oil to create your desired consistency.
- Taste and adjust the seasoning with kosher salt as needed.
Notes
- Parsley is traditionally used in chimichurri.
- If you’re a cilantro lover, use cilantro instead or mix it in. The cilantro makes the sauce even more refreshing and lively.
Find it online: https://lifeatthetable.com/chimichurri/
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