Name: Chimichurri
Yield: makes
Ingredients: 1 C firmly packed fresh flat-leaf parsley leaves; 3 medium garlic cloves; 3 Tbsp. firmly packed fresh oregano leaves; 1/3 C Olivia's UP Certified Extra Virgin Olive Oil; 2 Tbsp. Olivia's French Champagne Vinegar or Olivia's Red Wine Vinegar; 1 Tsp. Olivia's Himalayan sea salt; 1/8 Tsp. freshly ground black pepper; 1/2 Tsp. Olivia's Indian Red Chili Flakes

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Chimichurri

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The "OTHER PESTO"

Chimichurri

Rated 5.0 stars by 1 users

Servings

makes 3/4 cup

Ingredients

1 C firmly packed fresh flat-leaf parsley leaves
3 medium garlic cloves
3 Tbsp. firmly packed fresh oregano leaves
1/3 C Olivia's UP Certified Extra Virgin Olive Oil
2 Tbsp. Olivia's French Champagne Vinegar or Olivia's Red Wine Vinegar
1 Tsp. Olivia's Himalayan sea salt
1/8 Tsp. freshly ground black pepper
1/2 Tsp. Olivia's Indian Red Chili Flakes

Directions

Place all the ingredients into the bowl of a food processor. Process until finely chopped but stop short of making a fine paste.
Scrape the chimichurri into a bowl and adjust the seasonings as desired.
This can be served immediately but it benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. Return to room temperature before serving. Keeps well for up to three days covered and refrigerated.

Recipe Note

Use as a bright accent with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. This is an all purpose flavor enhancer that brings serious life to the party.

Tags : Condiment

categories : Recipes