Chimichurri

Chimichurri

Argentina's answer to everything grilled. Bright, herby, and sharp with vinegar and garlic.

About 240 ml (1 cup)

Yield

10 minutes

Time

Refrigerator for up to 2 weeks. Bring to room temperature before serving (the oil will solidify when cold).

Keeps

Argentina's answer to everything grilled. Bright, herby, and sharp with vinegar and garlic.

Ingredients

30 g (1 packed cup) fresh flat-leaf parsley, finely chopped
15 g (½ packed cup) fresh oregano leaves, finely chopped (or 1 Tbsp dried)
4 cloves garlic, finely minced
1 small shallot, finely minced
½ tsp red pepper flakes
3 Tbsp red wine vinegar
120 ml (½ cup) extra-virgin olive oil
½ tsp fine sea salt
¼ tsp black pepper

Method

Combine the parsley, oregano, garlic, shallot, and red pepper flakes in a bowl.
Stir in the red wine vinegar, then the olive oil. Season with salt and pepper.
Let it sit at least 15 minutes before serving — the flavors need time to meld.
*Storage:** Refrigerator for up to 2 weeks. Bring to room temperature before serving (the oil will solidify when cold).

This recipe is from From Scratch Staples

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