Argentinian Chimichurri
This tangy condiment is a great way to use up excess fresh parsley. It is a fantastic accompaniment to grilled meats or fresh bread.
Yield: ½ c
Yield: ½ c
Servings: 3 - 4 people
Ingredients
- ¼ c olive oil
- 1 tablespoon red wine vinegar
- ½ c fresh parsley, finely chopped
- 2 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- 2 teaspoon oregano, dry
- ½ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Pour the olive oil and vinegar into a small bowl.
- Add the chopped parsley and garlic, along with the remaining seasonings. Mix well.
- Transfer the chimichurri to an airtight container and let it rest for at least 2 hours before serving.
Notes
The chimichurri will last in the refrigerator for up to a week.