- 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 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon dry red pepper flakes
- 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.
- Pour into a glass container and stir in the red pepper flakes. Cover and store in fridge for at least 1 hour.
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. This food processor method makes for a very quick cooking process. Note that the longer the chimichurri marinates, the tastier it becomes.