Description
You will love this fresh, green and totally delicious Chimichurri recipe. It’s flavorful, healthy, and can be prepared in less than 5 minutes!
Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/2 cup (1 ounce) finely-minced fresh parsley
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly-ground black pepper
- 3 to 4 large garlic cloves, minced or grated
- 1 small shallot, finely minced (about 1/4 cup)
Instructions
- Combine. Whisk all of the ingredients together until combined.
- Season. Taste and season with additional salt, pepper and/or vinegar if needed.
- Serve. Serve immediately and enjoy!
Notes
Storage instructions: Leftover chimichurri can be stored in an airtight container in the refrigerator for up to 5 days. For best flavor, let it come to room temperature and give it a good stir before serving, as the oil may solidify slightly when chilled. You can also freeze chimichurri in small portions (like an ice cube tray) for up to 3 months — just thaw as needed.