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Chimichurri

Classic chimichurri verde
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Cuisine Argentinian, south american, Uruguayan
Servings 4

Equipment

  • 1 Knife
  • 1 Cutting Board

Ingredients
  

  • 1 cup fresh parsley finely chopped
  • 2 tbsp fresh oregano finally chopped
  • 3 cloves garlic minced
  • 2 tbsp red wine vinegar
  • 1 tsp fresh red chili pepper finely chopped
  • ½ tsp sea salt
  • black pepper freshly ground
  • ½ cup olive oil extra virgin

Instructions
 

  • Finely chop the parsley, oregano, garlic, and chili pepper
    1 cup fresh parsley, 3 cloves garlic, 1 tsp fresh red chili pepper, 2 tbsp fresh oregano
  • Combine your chopped ingredients with wet ingredients in a jar or bowl
    2 tbsp red wine vinegar, ½ cup olive oil
  • Season with salt and pepper to taste
    ½ tsp sea salt, black pepper

Notes

  • This is just one of a million ways to make chimichurri. I consider this a classic version.
  • You can use a food processor if you want but I don't find it necessary. Just do a few pulses so it doesn't puree. 
  • I usually eyeball these ingredients so use more or less to your tastes. I like mine nice and spicy but you can use less chili pepper or none at all. Dried chili flakes are also just as good as fresh. 
  • Types of vinegar can be substituted, like white wine vinegar, apple cider vinegar. Use any kind of salt you like. 
Keyword condiment, dressing, easy, marinade, quick, sauce