- 1 cup fresh flat leaf parsley (firmly packed, trimmed of thick stems)
- 4 garlic cloves
- 2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar (or red)
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
PER SERVING *
|Calories180Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
leelay 7 Jul
Great sauce, goes really well with beef. I added a lot more olive though
Peter G. 2 Apr
Loved this chimichurri; easy to make and delicious .
Marlee Benefiel 11 Oct 2017
A bit too vinegary for my taste
Aisha Figilis-Williams 11 Sep 2017
So easy!! Tasty and spicy!
Colleen R. 6 Aug 2017
I made it more for a marinade and threw it in the vita mix, it was delicious. If you want it leafier do not do that. The flavors were perfect though.
Rachel Ware 12 Jun 2017
Even added some fresh oregano, basil, and thyme and marinated shrimp in it. Yummmm! We will make this again.
Nicole W. 19 Feb 2017
Awesome man it was really good 👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
Elaine Y. 21 Dec 2016
I agree that the salt was a tad heavy, especially if paired with a well seasoned steak. But all in all, the flavors were exceptional. It was fresh, herby, and acidic enough to offset the fattiness in your choice of meat.
Yvette Z. 9 Oct 2016
great. i was looking for something simply and easy. this was exactly what i was needing. i made some steak and just top it with this
Margarita P. 30 Jul 2016
I replaced the white for red vinegar. Used it on chicken breast to bbq them, came out excellent! I'll do it again
Nicole L. 14 Jul 2016
This was so delicious. My first ever attempt at chimichurri and everyone raved! I did cut the salt back a bit to 3/4tsp but I wish I had reduced it even more. I had to add in more herbs and oil to offset the saltiness. Overall, I will make this again.