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from Katy

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  • 1 bunch flat leaf parsley
  • 8 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon wedge (juice of)
  • 1 tablespoon diced red onion
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt


Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from


Step 1

Pulse parsley in processor to chop.

Add remaining ingredients and blend.

Separate sauce into equal parts.

(Use half for basting or marinade).

(Use other half for table service).


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