Fresh. Bright. Delicious.
Chimichurri is incredibly versatile. That's why I love it. You can use it as a marinade or a sauce, toss some roasted potatoes in it before serving, or simply just have it on the plate to be consumed however your heart desires.
Not only is chimichurri versatile, but it comes together in 5 minutes.
Every year during tax season, I am looking for ways to make food quickly that still tastes good. I started incorporating chimichurri into my repertoire a few years ago, and it has been a game changer ever since. I will typically use it to marinate flank steak, but recently I used it in with my grilled chicken and stone fruit chutney, and it reminded me how this sauce really does go with everything.
🏷 Time: 5mins
1tsp Fresh Oregano
1tsp Fresno Chili, diced
1TBSP Garlic, minced
1tsp Kosher Salt
1/4tsp Freshly Ground Pepper
1/4tsp Red Pepper Flake
1TBSP Lemon Juice
1/3c Olive Oil
Add minced garlic and diced fresno chili to a small bowl
Finely chop the parsley, cilantro, and oregano and add to bowl
Add salt, pepper, red pepper Flakes, Lemon juice, and olive oil and stir to combine
Let sit for about 5 minutes for flavors to come together
It is best to use the same day it is prepared, otherwise store at room temperature in an air tight container for up to 24 hours