Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins | Yield: 8 Servings
A big thanks to my cousin, Jessica, for recommending this recipe. I learned about this recipe 3 months ago, and I’ve been making it ever since! What I love about this Chimichurri is its versatility. You can use this for pretty much anything! Don’t believe me? Well, you just have to go and try this recipe yourself. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Don’t be afraid to modify this to your liking, but make sure to read the notes at the bottom for recommendations. Okay, enough with the long introduction. It is time to go to your kitchen and start prepping. Have a great day, friends, and I hope you all love and appreciate this recipe today. Enjoy!
Ingredients:
2/3 c good-quality extra-virgin olive oil
1 tsp dried oregano
1/2 c chopped parsley (flat-leaf parsley)
1 small red chilli (seeded and diced (or 2 teaspoons red pepper flakes)
1 shallot (chopped)
4 cloves garlic (chopped)
3 tbsp red wine vinegar
1/2 tsp fresh ground black pepper
1 tsp salt
Directions:
1. In a food processor, add the shallot, parsley, garlic, red chilli, oregano, salt, pepper, and red wine vinegar. Pulse until well blended.
2. Empty the container into a mixing bowl.
3. Add the extra-virgin olive oil. Stir until well blended.
4. Leave it at room temperature for about 15 minutes.
5. Serve with grilled meat or veggies. Enjoy!
Notes:
You can also use this to marinate your meat.
You can omit the shallot completely if you wish.
Make sure to use fresh garlic and not garlic powder.
I prefer using dried oregano for this recipe.
Nutrition 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
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