Inspired by cafedelites.com
Ingredients
for 2 cups
- 1 large bunch fresh flat-leaf parsley
- 1 bunch fresh oregano
- 5 cloves garlic
- 1 small shallot
-
¾ cup good-quality olive oil (180 mL) -
¼ cup red wine vinegar (60 mL) - kosher salt, to taste
-
1 teaspoon red pepper flakes - 1 lemon, zested
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Preparation
- Wash and dry the herbs.
- Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
- Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
- Peel the garlic cloves, then mince. Add to the bowl with the herbs.
- Peel and mince the shallot, then add to the bowl.
- Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
- Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
- Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
- Enjoy!
- Nutrition, per serving - Calories: 191, Total fat: 20 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 1 gram, Sugars: 1 gram, Protein: 0 grams
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Tips
1 of
2
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novella_cherie
I make chumichurri a lot because it’s great on shrimp and chicken too! I also often use cilantro and lemon juice in place of vinegar.
2018-11-12T04:39:22Z Helpful (4) -
momlifeest17
Cilantro is also good in this the more herbs the better 😋
2018-11-01T21:32:53Z Helpful (4) -
Andrea Fristrup
I couldn’t find a shallot so I just used an onion and it was great!
2018-11-03T02:52:07Z Helpful (2) -
marialeepark
I added a little bit of red pepper for a little bit of color. And used red onion instead of shallots. It came out great. After two days it got better.
2019-02-04T02:45:42Z Helpful (0)
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