Printable Area
Chimichurri
Recipe courtesy Chuck Hughes
- Total Time:
- 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- About 1 cup (250 ml)
Ingredients
- 2 cloves garlic
- 1 shallot, chopped
- 2 cups/500ml fresh parsley and/or cilantro leaves
- 1/4 cup/60ml fresh oregano leaves
- 1/2 cup/125ml olive oil
- 1 tablespoon/15ml red wine vinegar
- Zest and juice of 1 lemon
- Pinch red pepper flakes
- Salt and freshly ground black pepper
Directions
Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.
© Recipe courtesy Chuck Hughes