Chimichurri is SO good. Flavor-packed, so very versatile, and absolutely delicious. I’ve been making batches of this and using it for all sorts of things – most recently simply spread with butter over fresh sourdough focaccia. YUM.
It’s also my favorite marinade for simple seared lamb or pork chops.
I’ll keep this short so you can get your chimichurri on. ENJOY!
chimichurri
WHAT YOU NEED:
- 1 shallot, finely chopped
- 3–4 garlic cloves, minced
- 2 teaspoons red pepper flakes
- ½ cup red wine vinegar
- 1 teaspoon sea salt
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped oregano
- ¾ cup extra-virgin olive oil
WHAT YOU DO:
- Mix shallot, red pepper flakes, garlic, vinegar, and sea salt in a medium bowl, and let it sit 10-15 minutes so the flavors can really meld. Stir in cilantro, parsley, and oregano. Then, whisk in the oil with a fork.
- Use for whatever your heart desires! We love this as a marinade, to drizzle over rice bowls, as a salad dressing, spread with butter over fresh sourdough, and more. ENJOY!
I hope you enjoy this one as much as I do! If you make it, I’d love to hear your thoughts or see a photo! Tag @laura.radicalroots.
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