Recipe: Chimichurri
Ingredients
- 3-4 garlic cloves
- 1 tsp fine sea salt
- ½ cup red wine vinegar
- 2 Tbsp. crushed red pepper
- 2 Tbsp dried oregano
- 1 bay leaf
- 6 Tbsp chopped fresh parsley
- ½ cup extra virgin olive oil
Instructions
- Mince 4 cloves of garlic. Using a mortar and pestle or the back of a soup spoon, mash together with 1 Tbsp of sea salt until it makes a paste.
- Put the garlic paste, vinegar, oregano, red pepper, and bay leaf, in a saucepan and bring to a boil.
- Let cool completely.
- Add chopped parsley and olive oil and season to taste with salt and pepper.
Quick Notes
*Chimichurri seems to get better the longer it sits. So try to make it ahead of time.
*It can be lightly spread on the meat an hour before grilling (marinate) or added to the meat as a sauce once on the plate.
