Chimichurri

Chimichurri

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Roshan Thomas

Roshan Thomas

Community member

"You can store this refrigerated for 2-3 weeks. It goes well with ciabatta and cheese."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
œ bundle
parsley
4 cloves
garlic
œ tbsp
Red Chilly flakes
1œ tbsp
oregano
2 tbsp
extra-virgin olive oil
œ tsp
salt
2 tbsp
white wine vinegar
œ tsp
black peppercorn - crushed

Utensils

blender

  • Step 1/2

    • Âœ bundle parsley
    • 4 cloves garlic
    • Âœ tbsp Red Chilly flakes
    • 1Âœ tbsp oregano
    • Âœ tsp salt
    • 2 tbsp white wine vinegar
    • Âœ tsp black peppercorn - crushed
    • blender

    Clean the parsley leaves and put them in a blender along with all the other ingredients, except the olive oil and blend it until it becomes a semi- paste-y form.

  • Step 2/2

    Move the mixture to a storage container and add the olive oil slowly while mixing them at the same time. Keep drizzling the oil until it becomes balanced.
    • 2 tbsp extra-virgin olive oil

    Move the mixture to a storage container and add the olive oil slowly while mixing them at the same time. Keep drizzling the oil until it becomes balanced.

  • Enjoy your meal!

    Chimichurri

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