Chimichurri Recipe

Servings: 8 people as a condiment 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


Finely chop parsley and garlic cloves with a knife


(do not use a food processor) and transfer to a bowl.

Add remaining chimichurri ingredients and stir to combine.

Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving.

Store chimichurri for up to one week in the refrigerator.

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