Description
Fresh parsley and oregano mingle with garlic and shallot in a vibrant, emerald-green sauce that pops with red pepper flakes and tangy vinegar. Drizzle over steak, seafood, or veggies for an instant flavor boost.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Combine parsley, oregano, garlic, shallot and red pepper flakes in a bowl.
- Add red wine vinegar and stir to combine.
- Slowly drizzle in olive oil while stirring until the mixture is emulsified.
- Season with sea salt and black pepper and adjust to taste.
- Cover and let rest at room temperature for at least 30 minutes before serving.
Notes
- For best flavor let chimichurri rest overnight in the refrigerator.
- Bring to room temperature before serving for optimal taste.
- Use a coarse chop for a more rustic texture.
- Chimichurri keeps up to one week in a sealed container in the fridge.