Chimichurri

Total Time:
10 min
Prep:
10 min

Yield:
1 1/2 cups
Level:
Easy

Ingredients
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 3/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • 1/3 cup olive oil
  • 1/8 teaspoon red pepper flakes or more to taste
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes, and salt and pepper, to taste.

  • Place in an airtight container and refrigerate for up to 1 day.

  • Serve at room temperature.


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