How to make Chimichurri

Ingredients

• 1 cup Fresh Parsley (roughly chopped, stems removed)
• 4 cloves Garlic (crushed or minced)
• 2 tablespoons Dried Oregano (crushed)
• 1/3 cup Extra Virgin Olive Oil (high quality, cold-pressed)
• 2 tablespoons Red Wine Vinegar (preferably unfiltered)
• 1/2 teaspoon Sea Salt (freshly ground)
• 1/8 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Chili Flakes (optional, adjust for heat)

Instructions

1. Wash the Parsley

   Fill a large bowl with water, submerge the parsley bunch, swish around to loosen dirt, then lift and let excess water drain.

   Time: PT3M

2. Dry the Parsley

   Pat the parsley dry with paper towels, shaking off any remaining water.

   Time: PT2M

3. Remove Tough Stems and Roughly Chop

   Using a sharp knife, strip off the thick stems, then roughly chop the leaves until you have about 1 cup of loosely chopped parsley.

   Time: PT5M

4. Add Garlic and Oregano

   Place the chopped parsley in the mixing bowl, add 4 crushed garlic cloves and 2 tbsp dried oregano.

   Time: PT1M

5. Incorporate Oil, Vinegar, and Seasonings

   Stir in 1/3 cup extra‑virgin olive oil, 2 tbsp red wine vinegar, 1/2 tsp sea salt, 1/8 tsp black pepper, and 1/4 tsp chili flakes (optional).

   Time: PT1M

6. Mix Thoroughly

   Using a spoon, combine all ingredients until evenly distributed and the sauce looks glossy.

   Time: PT1M

7. Taste and Adjust

   Taste the chimichurri and add a pinch more salt, pepper, or vinegar if needed.

   Time: PT1M

Nutrition Facts

Calories

165

Protein

0g

Carbohydrates

2g

Fat

18g

Fiber

1g