Chimichurri
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 cup
- Serves:
- 8
ingredients
- 1 cup packed fresh parsley leaves, washed and dried
- 5 medium garlic cloves, peeled and cut into 2-4 pieces each
- 2 tablespoons fresh oregano leaves
- 1⁄2 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1⁄4 teaspoon red pepper flakes
directions
- In the work bowl of a food processor, combine parsley, garlic and oregano. Pulse until coarsely chopped and well combined. Scrape down with rubber spatula 2-3 times.
- Transfer to a large bowl and whisk in oil, vinegar, salt and red pepper flakes. Serve immediately over grilled steak, or store in refrigerator up to 2 days.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!