Spicy Chimichurri

A staple in Argentina, chimichurri is a quick and easy way to use up a lot of parsley. This one gets a kick of heat from jalapeños, but feel free to adjust to your taste. Chimichurri is magnificent on steaks, but also great on all kinds of meats. Itʼs even delicious tossed with pasta.

Serves: 8Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1 bunch of flat-leaf parsley, roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 2 jalapeño chilis, seeded and chopped
  • 2 Tbsp. fresh oregano, roughly chopped
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground red pepper

Directions

  • In a medium bowl, whisk together the olive oil and vinegar. Stir in the rest of the ingredients.
  • Serve immediately or store in an airtight container in the refrigerator for up to 1 month. If the oil solidifies, bring it to room temperature before use.

Recipe Information

Serves: 8

Ingredients

  • 1 bunch of flat-leaf parsley, roughly chopped
  • 4 garlic cloves, peeled and roughly chopped
  • 2 jalapeño chilis, seeded and chopped
  • 2 Tbsp. fresh oregano, roughly chopped
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground red pepper

Directions

  • In a medium bowl, whisk together the olive oil and vinegar. Stir in the rest of the ingredients.
  • Serve immediately or store in an airtight container in the refrigerator for up to 1 month. If the oil solidifies, bring it to room temperature before use.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat14g
Saturated Fat2g
Cholesterol0mg
Sodium170mg
Total Carbohydrate3g
Dietary Fiber1g
Sugars1g
Protein1g