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Collection: Marinades, Dressings, Sauces & Seasonings
Recipe By: Kyleendy
Chimichurri
Ingredients
- 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunches)
- 1 Tbsp. dried oregano
- 1½ tsp. crushed red pepper, or more to taste
- 1 tsp. paprika
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 4 small garlic cloves, grated with a Microplane (about ¾ tsp.)
- 1 cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
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Directions
- COMBINE parsley, oregano, crushed red pepper, paprika, salt, black pepper, and garlic in a medium (1-pint) lidded jar or a medium bowl. Stir together; add oil and vinegar. Seal jar, and shake (or stir mixture in bowl) until well combined.
- MAKE AHEAD Chimichurri can be stored in an airtight container in refrigerator up to 2 weeks.
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