Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Chimichurri - A recipe by wefacecook.com

0 minutes

In Argentina, a small jar of deep-green chimichurri is often the first thing to greet you at your table.


  • 1/2 cup chopped fresh flat-leaf parsley leaves
    1 tablespoon chopped fresh oregano
    1 teaspoon finely grated or minced garlic
    1 1/2 teaspoons kosher salt
    1 teaspoon freshly ground black pepper
    1/2 teaspoon red pepper flakes
    3/4 cup extra-virgin olive oil
    1/3 cup red wine vinegar


  • In a medium bowl or jar, combine the parsley, oregano, garlic, salt, black pepper, and red pepper. Add the oil and vinegar* and mix well. Store covered for a couple of days and use before the herbs start to turn brown.

    Note: *
    Make chimichurri up to 4 days in advance but do not add the vinegar as the acid will brown the green herbs. Bring it to room temperature and add the vinegar a few hours before serving.
Have you tried the recipe?