Chimichurri

September 14, 2013 (Last Updated: January 11, 2019)

Chimichurri

Serves: 1 cup
Cooking Time: 15 mins

Ingredients

  • 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3 – 4 garlic cloves, chopped
  • 10ml (2 tsp) dried oregano
  • 15ml (1 tbsp) coarse paprika
  • 5ml (1 tsp) sea salt
  • 2,5ml (½ tsp) freshly ground black pepper
  • 125ml (½ cup) olive oil
  • 30ml (2 tbsp) red or white wine vinegar

Instructions

1

Finely chop the parsley and garlic. Place in a small bowl and add the oregano, paprika, salt and pepper.

2

Stir in the olive oil and vinegar, adjust the seasoning and serve immediately.

Notes

By adding olive oil and vinegar it can be refrigerated for up to 3 weeks.

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