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Argentinian-Inspired Chimichurri

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This is recipe is for Argentinean-inspired chimichurri. It’s inspired because it has more heat than traditional chimichurri!

Ingredients

Scale
  • 2 bunches of parsley, leaves finely chopped
  • 4 cups good olive oil
  • 3 tablespoons of water
  • 8 cloves garlic, finely chopped or minced
  • 4 tablespoons red wine vinegar
  • 1 tablespoon red chili pepper flakes
  • 1 tablespoon dried oregano
  • Salt to taste – I use at least four palmfuls. 
  • Ground black pepper to taste 

Instructions

  1. Mix all of the ingredients together and let sit for one hour for the flavors to marry.

Equipment

Notes

  1. Adjust ratios as needed to fit your needs.
  2. Bring to room temperature before serving. 
  3. Storage: 3-4 weeks in the fridge

Find it online: https://bakeroise.com/argentinian-inspired-chimichurri/