The Condiments You Should and Shouldn't Make Yourself

By Andy Cooks · 10 min

Ingredients

Instructions

1. Strip the parsley leaves from the stems and discard the stems. Finely slice the leaves.
2. Stack the parsley leaves, roll them tightly and cut into fine ribbons.
3. Cut the top off the chilli, slice it in half lengthwise, remove and discard the seeds, then finely dice. Use a whole chilli for more heat.
4. Peel, crush and finely dice the garlic.
5. Combine the parsley, chilli, garlic, oregano, olive oil, red wine vinegar and salt in a medium bowl, mix well, then taste and adjust the seasoning.
6. Let the chimichurri stand at room temperature for at least 2 hours and up to 4 before serving.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

Garlic