Umami Recipes
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Chimichurri With Parsley And Garlic

8 servings

servings

10 minutes

active time

10 minutes

total time

Ingredients

1/2 cup olive oil

2 tablespoons red wine vinegar

1/2 cup finely chopped parsley

3-4 cloves garlic (, finely chopped or minced)

2 small red chilies (, or 1 red chili, deseeded and finely chopped, about 1 tablespoon finely chopped chili)

3/4 teaspoon dried oregano

1 level teaspoon coarse salt

pepper (, to taste, about 1/2 teaspoon)

Directions

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.

Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.

Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutrition

Serving Size

-

Calories

128 kcal

Total Fat

13 g

Saturated Fat

1 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

3 mg

Total Carbohydrate

1 g

Dietary Fiber

-

Total Sugars

-

Protein

-

8 servings

servings

10 minutes

active time

10 minutes

total time
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