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Blog - Dinner

Homemade Chimichurri

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Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.

MAKES APPROX. 3/4 CUP OF SAUCE

PREP TIME: 5 MINS

TOTAL TIME: 5 MINS

130 CALORIES


Directions:
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 3 medium garlic cloves
  • 3 tablespoons of packed fresh oregano leaves
  • 1/3 cup Extra Virgin Olive Oil (we love it with Arbequina or Hojiblanca)
  • 2 tablespoons Red Wine Vinegar
  • 1 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Ingredients

Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.

Scrape the chimichurri into a bowl and adjust the seasonings as desired.

This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. If chilled, return to room temperature before serving.

Keeps well for up to three days covered and refrigerated.

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