Prep Time: 5 mins | Total Time: 5 mins | Servings: 8
I love Chimichurri! I love it on steak or any grilled meats and veggies. It’s made with fresh ingredients (parsley, garlic, red wine vinegar, oregano, and olive oil). And Chimichurri if you are not aware is naturally dairy-free, gluten-free, and vegan.
INGREDIENTS
2/3 c. good-quality extra-virgin olive oil
1/2 c. chopped parsley (flat-leaf parsley)
4 cloves garlic (chopped)
1 tsp dried oregano
1 shallot (chopped)
3 tbsp red wine vinegar
1/2 tsp fresh ground black pepper
1 small red chilli (seeded and diced (or 2 teaspoons red pepper flakes)
1 tsp salt
How to make Chimichurri
Step 1: To the bowl of a food processor, add the chopped parsley along with garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper. Pulse until finely minced but not turning it into a thick paste.
Step 2: To a small bowl, transfer the mixture, then pour in the extra virgin oil. Gently stir until incorporated, letting the Chimichurri sit for at least 15 minutes.
Step 3: You can serve the Chimichurri over your fave grilled meats and veggies. You can use it as a marinade.
NOTES:
We are using only the parsley leaves so remove as many stems as you can.
Make sure to use only fresh garlic.
You can omit the shallot if desired. It’s not an authentic chimichurri ingredient.
Dried oregano is the most popular choice (authentic) to make chimichurri but you can also use fresh oregano leaves. Substitute 1 tbsp fresh for every 1 tsp dried oregano.
You can make chimichurri in advance. Simply keep it in an airtight container and store it in the fridge. Let it come to room temperature before using.
Serve chimichurri with your fave bbq or grilled meats such as chicken, flank steak, or skirt steak. You can even mix it with rice or enjoy it topped on tacos.
NUTRITIONAL FACTS:
Calories: 166kcal | Carbohydrates: 1g | Protein: 0g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 294mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 370IU | Vitamin C: 13.5mg | Calcium: 10mg | Iron: 0.5mg
Ingredients
- 2/3 c. good-quality extra-virgin olive oil
- 1/2 c. chopped parsley (flat-leaf parsley)
- 4 cloves garlic (chopped)
- 1 tsp dried oregano
- 1 shallot (chopped)
- 3 tbsp red wine vinegar
- 1/2 tsp fresh ground black pepper
- 1 small red chilli (seeded and diced (or 2 teaspoons red pepper flakes)
- 1 tsp salt
Instructions
Step 1: To the bowl of a food processor, add the chopped parsley along with garlic, shallot, oregano, red chilli (or crushed red pepper), red wine vinegar, salt, and pepper. Pulse until finely minced but not turning it into a thick paste.
Step 2: To a small bowl, transfer the mixture, then pour in the extra virgin oil. Gently stir until incorporated, letting the Chimichurri sit for at least 15 minutes.
Step 3: You can serve the Chimichurri over your fave grilled meats and veggies. You can use it as a marinade.
Notes
We are using only the parsley leaves so remove as many stems as you can. Make sure to use only fresh garlic. You can omit the shallot if desired. It’s not an authentic chimichurri ingredient. Dried oregano is the most popular choice (authentic) to make chimichurri but you can also use fresh oregano leaves. Substitute 1 tbsp fresh for every 1 tsp dried oregano. You can make chimichurri in advance. Simply keep it in an airtight container and store it in the fridge. Let it come to room temperature before using. Serve chimichurri with your fave bbq or grilled meats such as chicken, flank steak, or skirt steak. You can even mix it with rice or enjoy it topped on tacos.
