Back to recipe

Chimichurri 1

  • 1 bunch flat leaf parsley
  • 8 cloves garlic, minced
  • 3 ⁄4 cup extra virgin olive oil
  • 1 ⁄4 cup red wine vinegar
  • 1 lemon wedge (juice of)
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon black pepper
  • 1 ⁄2 teaspoon salt
  1. Pulse parsley in processor to chop. Add remaining ingredients and blend.
  2. Separate sauce into equal parts.
  3. (Use half for basting or marinade other 1/2 for table)