Your folders
Your folders
Export 6 ingredients for grocery delivery
Step 1
In a small pot, bring the salt and 1 cup water to a boil. Remove from the heat and set aside to cool to room temperature.
Step 2
To a small bowl, add the parsley, oregano, garlic, chile flakes, olive oil, vinegar, and black pepper. Stir in the saltwater brine, then let the chimichurri sit at room temperature for at least 30 minutes and up to 3 hours. Use the chimichurri immediately, or transfer to an airtight container and refrigerate for up to 3 weeks.
Your folders
therecipecritic.com
5.0
(1)
Your folders
simplyrecipes.com
Your folders
cooking.nytimes.com
4.0
(631)
Your folders
gardenbetty.com
5.0
(2)
Your folders
taste.com.au
Your folders
taste.com.au
5.0
(2)
Your folders
gimmesomeoven.com
4.9
(34)
Your folders
laylita.com
4.4
(2.9k)
Your folders
bbqpit.de
4.3
(183)
Your folders
marmiton.org
5.0
(3)
Your folders
nzherald.co.nz
Your folders
arlafoods.co.uk
4.0
(1)
Your folders
womensweeklyfood.com.au
Your folders
themodernproper.com
5 minutes
Your folders
feastingathome.com
5.0
(5)
5 minutes
Your folders
bonappetit.com
3.8
(495)
Your folders
en.wikipedia.org
Your folders
bbcgoodfood.com
Your folders
themodernproper.com
12 minutes