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.
