Ingredients

The following ingredients have 1 Servings
  • 1 bunch parsley* (about 1 cup, packed)
  • 2-4 cloves garlic
  • 1/4 cup fresh oregano leaves (OR 2 tablespoons dried oregano)
  • 1/2 teaspoon crushed red pepper (OR 1 small red pepper)
  • 1 teaspoon kosher salt
  • pepper to taste
  • 2 teaspoons cumin (optional**)
  • 1/4 cup red wine vinegar
  • 3/4 cup good quality olive oil

Instruction

  • Wash the parsley and trim the stems. I usually leave it in the bundle it came in from the store and work my knife away from the twist tie. Get all the leaves off, then take a minute to remove any really thick stems remaining. Some thin stems are A-okay. You want about a cup of packed parsley, but it's ok if it's not exact.
  • Crush 2 cloves of garlic with the side of a chef's knife. Peel off the skin (it's easy once the garlic is crushed). If you know you love garlic, toss in 1 or 2 more cloves, otherwise wait until you've tasted the chimichurri before adding more. 
  • If using fresh oregano, tear off leaves until you have 1/4 cup. I love the flavor of fresh herbs, but 2 tablespoons of dried oregano really does work great in this recipe if you don't have fresh oregano. 
  • If using a fresh red pepper, remove the stem and seeds, and slice into strips. (1/2 teaspoon crushed red pepper also works well. See how versatile this recipe is!) 
  • Add parsley, 2-4 cloves garlic, oregano, and fresh red pepper (OR 1/2 teaspoon crushed flakes) to a food processor or blender. 
  • Add 1 teaspoon kosher salt, a few grinds of black pepper, and 2 teaspoons cumin, if you're using it. 
  • Add 1/4 cup red wine vinegar and 3/4 cup olive oil.
  • Use the pulse button on your machine to pulse the mixture in 1 second intervals. You want everything to get chopped but don't go so far that it's completely pulverized. (If you don't have a blender or food processor, you can also just mince everything really fine and mulch it by hand with the vinegar, adding the oil slowly while whisking so that it emulsifies.)
  • Taste the chimichurri and add more garlic, salt/pepper, or whatever you feel it might be missing. 
  • Enjoy with your favorite grilled meat! Chimichurri makes an AMAZING marinade, so I will often make a batch of this and use a little bit of it to marinate the meat, and save the rest to spoon over the meat when serving. (My favorite is Flank Steak. Click here for the recipe!)