Chimichurri

Name: Chimichurri
Yield: About 240 ml (1 cup)
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

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).

Why We Made This

We started Gathered Guides because making things from scratch shouldn't require a culinary degree. This book is for anyone who's ever looked at a $7 jar of pesto and thought: I can do better. You can.

📖