Parsley Chimichurri
Recipe by: Amy Stopnicki
1½ cups
Issue #26
Chimichurri is a delicious sauce that can be used as a dipping sauce or all-purpose marinade for chicken, beef or fish. It can also be frozen in small quantities and defrosted as needed.
Parsley Chimichurri:
- 1 tablespoon dried oregano
- 1 tablespoon kosher salt
- 1 bunch fresh parsley
- 6 garlic cloves
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ½ teaspoon crushed red pepper flakes, if desired
Steps:
- Blend the oregano, kosher salt, parsley, garlic cloves, olive oil, red wine vinegar and crushed red pepper flakes, if desired. Thin out with water, if necessary. Store in an airtight container in the fridge for up to 1 week
See Also
