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Argentinian Chimichurri
Servings 6
Ingredients
- 2 cups flat leaf parsley – leaves and thin stems, finely chopped
- 2 Tbsp. dried oregano
- 4 cloves garlic, grated or pressed
- 1 cup light olive oil
- 1/4 tsp. red pepper flakes + more to taste
- 1/4 tsp. sweet paprika
- 1/4 cup red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lemon zest
- salt and pepper to taste
Instructions
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Place ingredients into a medium glass (non-reactive) bowl, and stir well to combine. Taste and adjust seasonings, vinegar, lemon, etc., to taste. This chimichurri can be served immediately, bit it’s best when covered and refrigerated for several hours or overnight before serving. Keep any leftovers covered and refrigerated for up to 3 days. Makes 1 ½ cups.
Recipe Notes
Makes 1 ½ cups.
Double the recipe when entertaining... it goes quickly!