Chimichurri Recipe
Total Time
2 hrs 10 mins
Prep Time
10 mins
Rating
4.97 out of 5 stars
(66)
Ingredients
8 servings
- 1 cup finely chopped flat leaf parsley, (from 1 bunch parsley)
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 Tbsp red wine vinegar
- 1/2 tsp dried oregano, or 1 Tbsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
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Preparation
Step 1
Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
Step 2
Add remaining chimichurri ingredients and stir to combine.
Step 3
Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving. Store chimichurri for up to one week in the refrigerator.
Step 4
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Chef's notes
Chop by hand for the best flavor and texture.
Use fresh garlic to give the sauce its spicy kick.
Let it marinate for at least 2 hours or overnight for the best flavor.
