Bright and Punchy Parsley Chimichurri
This bright and punchy recipe for chimichurri sauce is made with fresh parsley and seasoned with oregano, garlic, and lime juice. No cilantro here! Drizzle the simple green sauce over grilled veggies, use it as a marinade, or even top your salad with it. Ready within 5 minutes in a food processor.
Ingredients
- 3-5 cloves garlic
- 2 Tablespoons fresno chili pepper (or 1 tsp red pepper flakes)
- 1 cup fresh parsley
- 2 Tablespoon oregano
- 1 1/2 Tablespoons red wine vinegar
- 1 Tablespoon lime juice (freshly squeezed)
- 1/4 teaspoon fine sea salt (more or less to taste)
- 1/3 cup neutral oil
Instructions
- 1
In the bowl of a mini food processor, add garlic and pepper. Pulse until roughly chopped.
- 2
Then, add parsley, oregano, red wine vinegar, lime juice, and salt (also add red pepper flakes, if using instead of a whole pepper). Pulse until roughly chopped and combined; you're looking for a uniform mixture but not a pureed one.
- 3
Transfer the herb mixture to a bowl and cover with oil. Let seep for at least 30 minutes to allow the flavors to meld before using. Serve over grilled meats, veggies, or as a marinade (or however else you desire!). Store in an airtight container in the fridge for 3-4 days.
Cook it from the original
This recipe comes from forkinthekitchen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on forkinthekitchen.com