Recipe courtesy of Rodrigo Gimenez Cocinero
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Total:
20 min
Active:
20 min
Yield:
10 servings
Level:
Easy

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.

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