Chimichurri

Name: Chimichurri
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 10 servings
Ingredients: 2 cups olive oil; 1 1/4 cup fresh oregano, chopped; 1 1/4 cup fresh parsley, chopped; 1/4 cup lemon juice, plus 1/2 tablespoon finely grated lemon zest; 1 1/2 tablespoon minced garlic; 1 1/2 teaspoon sweet Argentinian red chile flakes; 1 1/2 teaspoon ground black pepper; 1/2 teaspoon spicy red chile flakes; 1/2 teaspoon sweet paprika; Coarse Argentinian salt

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 10 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 10 servings

Ingredients

2 cups olive oil

1 1/4 cup fresh oregano, chopped

1 1/4 cup fresh parsley, chopped

1/4 cup lemon juice, plus 1/2 tablespoon finely grated lemon zest

1 1/2 tablespoon minced garlic

1 1/2 teaspoon sweet Argentinian red chile flakes

1 1/2 teaspoon ground black pepper

1/2 teaspoon spicy red chile flakes

1/2 teaspoon sweet paprika

Coarse Argentinian salt

Directions

Stir together the olive oil, oregano, parsley, lemon juice and zest, garlic, Argentinian chile flakes, black pepper, red chile flakes, paprika and salt to taste in a medium bowl. Transfer to a jar with a tight-fitting lid and keep in the refrigerator until ready to use. Bring to room temperature before serving. Chimichurri is particularly delicious served with a grilled New York Strip or grilled beef ribs, but it will complement any grilled beef.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.