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Chimichurri

Char & Sizzle
Print Recipe
Prep Time 15 minutes

Ingredients
  

  • 1/2 cup parsley minced
  • 1/2 cup oregano minced
  • 3 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1/2 cup olive oil extra virgin
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Instructions
 

  • Chop the cilantro, oregano, and garlic with a knife instead of a food processor. Using a knife helps keep the chimichurri chunky and avoids bruising the herbs. 
  • Place all of the ingredients in a bowl and mix well. You can use the mixture immediately, but the flavors really begin to meld if you let the chimichurri rest for about 4 hours.  
  • Keep the chimichurri in a mason jar on the counter for up to a week. Do not put the chimichurri in the refrigerator or the olive oil will coagulate.