Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!

Chimichurri

flat-leaf parsley, trimmed of thick stems

garlic

Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

extra virgin olive oil

wine vinegar

sea salt

black pepper

red pepper flakes

"This is the simplest, most amazing thing ever.\r\n\r\nI bought a cast iron grill pan with raised ridges. Brilliant! Perfectly cooked Trader Joe's ribeye. Which got me thinking of how to dress up a steak. Which get me to this page.\r\n\r\nI don't see why anyone would cook a steak without whipping up a batch of this stuff."

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 week or two.

"Delicious. Easy to make and is a wonderful marinade for grilled chicken, beef and fish."

"Made this just as the recipe said and it was fabulous with our beef filet."

"awesome recipe.   ive adjusted slightly over the year...\r\n\r\n - add about 1\/3 cup loose cilantro...\r\n\r\n- add and hand mix olive oil at very end, after processing rest of ingredients..."

chimichurri

Prep Time: 8 minutes

Total: 8 minutes

Servings: 4

Cost: $9.23 /serving

Author : Elise Bauer

Ingredients

Instructions

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