Chimichurri
½ cup Parsley flat-leaf (chopped)
3 Fresh Garlic Cloves - minced
2 tbsp Red Wine Vinegar
¾ tsp Oregano
½ tsp Red Pepper Flakes
½ cup Olive Oil
Salt and Pepper to taste
1
Wash and dry your parsley before mincing. Use a garlic press or finely mince the garlic. Put minced garlic in the bowl and add red wine vinegar. Stir in parsley, oregano, and red pepper flakes in the same bowl as garlic and vinegar. Slowly add olive oil while mixing with other ingredients.
Use immediately or store in the refrigerator covered for a week.
This is a condiment that adds freshness. Use over vegetables, grilled or roasted protein, pasta, soup, or anywhere you need to add a little bold flavor.
Ingredients
½ cup Parsley flat-leaf (chopped)
3 Fresh Garlic Cloves - minced
2 tbsp Red Wine Vinegar
¾ tsp Oregano
½ tsp Red Pepper Flakes
½ cup Olive Oil
Salt and Pepper to taste
Directions
1
Wash and dry your parsley before mincing. Use a garlic press or finely mince the garlic. Put minced garlic in the bowl and add red wine vinegar. Stir in parsley, oregano, and red pepper flakes in the same bowl as garlic and vinegar. Slowly add olive oil while mixing with other ingredients.
Use immediately or store in the refrigerator covered for a week.
This is a condiment that adds freshness. Use over vegetables, grilled or roasted protein, pasta, soup, or anywhere you need to add a little bold flavor.
