Argentinean Chimichurri
Course: VegetarianDifficulty: EasyServings
4
servingsPrep time
30
minutesCalories
200
kcalArgentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Directions
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.
Notes
- Excellent with homemade flatbread and crackers – recipe coming soon!
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