The Secret Chimichurri Recipe

Ingredients

• 1 cup Fresh Parsley (loosely packed, finely chopped)
• 1 clove Garlic (peeled, halved)
• 1 tsp Salt (kosher or sea salt)
• 1 tsp Red Pepper Flakes (adjust to taste; can use fresh chopped chili)
• 2 tbsp Red Wine Vinegar (quality vinegar)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Extra Virgin Olive Oil (prefer high‑quality Olistico from Paso del Palomba)
• 1 tbsp Lemon Juice (juice of half a lemon)

Instructions

1. Chop Parsley

   Rinse the parsley, pat dry, and finely chop it. Transfer the chopped parsley into the jar.

   Time: PT3M

2. Make Garlic Paste

   Halve the garlic clove, sprinkle a pinch of salt over it, and mash it with the flat side of the knife to form a paste. Add the paste to the jar.

   Time: PT2M

3. Add Chili

   Stir in the red pepper flakes (or chopped fresh chili) to the jar, adjusting the amount to your preferred heat level.

   Time: PT1M

4. Season with Vinegar, Salt & Pepper

   Pour in the red wine vinegar, then add the remaining salt and freshly ground black pepper. Mix briefly.

   Time: PT1M

5. Emulsify Olive Oil

   Slowly drizzle the olive oil into the jar while stirring continuously until the mixture becomes a cohesive, slightly thickened sauce.

   Time: PT3M

6. Finish with Lemon Juice

   Add the juice of half a lemon, stir, then taste and adjust salt, pepper, or lemon as needed.

   Time: PT2M

7. Rest and Serve

   Let the chimichurri sit for about 5 minutes to allow the flavors to meld, then serve with grilled meat, vegetables, or as a dip.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

2g

Fat

12g

Fiber

1g