Advertisement
Chimichurri
- Serves:
4 to 6
/ Makes about 1 cup - Difficulty
Easy
- Ready in
5 min
By Matt Frazier and Stepfanie Romine
Published 2021
This thick herb sauce was inspired by a vegetarian restaurant in Barcelona called, simply, “Organic.” In summer, you can drizzle it over grilled vegetables or use in place of pesto. It’s also delightful swirled into hummus. Since the Argentines traditionally serve this on grilled meat, we suggest pairing it with mushrooms.
Ingredients
1 cup 15 g - Grated zest and juice of
2
Method
- Pulse the parsley, lemon zest and juice, garlic, and oregano in a food processor until combined. With the food processor running, stream in the oil, stopping when it reaches the desired consistency.
- The chimichurri can be refrigerated in an airtight container for up to 5 days. (OF: The oil helps preserve the chimichurri, so you’ll want to use this within 1 day.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe