Argentinian sauce chimichurri

1 c. flat-leaf parsley, firmly packed
3 cloves garlic 
2 tbsp. fresh oregano
1/3 c. extra virgin olive oil
1/4 c. red wine vinegar
2 tsp. lemon zest, optional
Pinch red pepper flakes
Kosher salt


1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.

2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 

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