Chimichurri

Author A Pleasant Little Kitchen | June 1, 2024

Chimichurri

Servings vary

Author note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes.

1 cup fresh parsley, lightly packed (leaves and thin stems only)

1 tablespoon fresh thyme

5 garlic cloves, quartered

1 teaspoon kosher salt

3/4 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 teaspoon dried oregano, 

1 teaspoon red pepper flakes

Place the parsley, thyme, garlic, salt, olive oil and vinegar into a food processor. Blitz until herbs and garlic are finely chopped and the ingredients are well incorporated.

Pour into a container and stir in the oregano and red pepper flakes. Cover and store in fridge for at least 2 to 3 hours.

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