Mark Bittman

Chimichurri

Preparation info
  • Makes about

    1½ cups

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Chimichurri should be quite strong; you can cut back on the garlic and/or the red pepper, but it won’t be the same. Try it at least once at full strength; you’ll be surprised by how much the freshness of the parsley keeps everything in perspective, especially when served with meat, which it usually is.

Ingredients

  • 1 cup finely chopped (but not minced) parsley leaves, preferably flat-leaf
  • ⅓ cup extra virgin olive oil
  • 3

Method

  1. Combine the parsley, olive oil, lemon juice, garlic, and red pepper in a bowl and stir to combine. Season to taste with salt and add more red pepper if you like (it should be quite hot).
  2. Serve within a few hours; do not refrigerate.