Chimichurri

Chimichurri

  • Servings: servings vary
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chimi blogAuthor note: Chimichurri is an Argentinian condiment. It’s traditionally served on top of grilled meats and vegetables. I also enjoy using it on nachos, pizza and runny eggs. It works deliciously as a marinade as well.┬áThis food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes.

3/4 cup fresh parsley, lightly packed (leaves and thin stems only)

2 tablespoons fresh oregano, lightly packed

1 tablespoon fresh thyme

5 garlic cloves, quartered

1 1/2 teaspoon kosher salt

1/2 cup extra-virgin olive oil

1/3 cup red wine vinegar

1 teaspoon dry red pepper flakes

  1. Place all ingredients into a food processor, except for the red pepper flakes. Puree until herbs and garlic is chopped and the ingredients are well incorporated.
  2. Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.

3 thoughts on “Chimichurri

  1. Pingback: Caveman Flank Steak | a pleasant little kitchen

  2. Pingback: A Pleasant Little Hint | What to Make with a Food Processor | a pleasant little kitchen

  3. Pingback: A Pleasant Little Menu | Dinner for 1 | a pleasant little kitchen

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