Chimichurri

Ingredients

• 1 cup Flat‑Leaf Parsley (packed, stems removed, finely chopped)
• 2 pieces Fresno Chili Peppers (seeded and finely chopped; adjust quantity for heat)
• 3 cloves Garlic (minced)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 2 tablespoons Red Wine Vinegar (preferably unfiltered)
• 1 teaspoon Dried Oregano (crushed)
• 1/2 teaspoon Salt (preferably kosher)
• 1/4 teaspoon Freshly Cracked Black Pepper (adjust to taste)
• 1/2 cup Extra Virgin Olive Oil (best quality you can afford; room temperature)

Instructions

1. Chop Parsley

   Rinse the parsley, pat dry, remove thick stems and finely chop until you have about 1 cup packed.

   Time: PT5M

2. Prepare Fresno Chilies

   Slice the Fresno chilies lengthwise, remove seeds (or keep for extra heat), and finely dice.

   Time: PT2M

3. Mince Garlic

   Peel the garlic cloves and mince them into a fine paste.

   Time: PT1M

4. Combine Dry Ingredients

   In the mixing bowl, add the chopped parsley, diced Fresno chilies, minced garlic, lemon juice, red wine vinegar, dried oregano, salt, and black pepper. Stir to distribute evenly.

   Time: PT3M

5. Emulsify Olive Oil

   Slowly drizzle the olive oil into the bowl while whisking continuously until the mixture becomes a cohesive, slightly thick sauce.

   Time: PT4M

6. Final Adjustments & Rest

   Taste the chimichurri and adjust salt, pepper, or lemon juice as needed. Let it sit for 5‑10 minutes for flavors to meld before serving.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

2g

Fat

13g

Fiber

0.5g