“From Food and Wine”
READY IN:
25mins
SERVES:
4
YIELD:
3/4 Cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
  2. Make Ahead: The chimichurri can be refrigerated overnight. Bring to room temperature before serving.

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