Chimichurri
322kcal1.3g protein34.1g fat4.2g carbs~$0.93/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  parsley (flat-leaf, finely chopped by hand) |
| 3 clove |  garlic (minced) |
| 1 tsp |  oregano (dried) |
| ½ tsp |  red pepper flakes |
| 2 tbsp |  red wine vinegar |
| 1 tbsp | water (warm) |
| ½ tsp | salt |
| ¼ tsp |  black pepper (ground) |
| 5 tbsp | olive oil |
Optional
Not counted above. The dish works without them.
| 1 tbsp |  shallot (minced) |
| ¼ cup |  cilantro (chopped) |
| 1 tsp |  lemon (juice) |
| ¼ tsp |  smoked paprika |
Steps
- Mix10 minroom temperature, standingminced garlic + dried oregano + red pepper flakes + salt + red wine vinegar + warm water, and leave it alone — the salt and acid blunt the raw garlic's sulfur burn and the dried oregano rehydrates, which it will not do once oil coats it
- Chop6 minsharp knife, dry boardparsley leaves, stems discarded, cut rather than crushed — a dull knife or a food processor ruptures the cells and bleeds out the chlorophyll and bitter compounds, which is why blitzed chimichurri turns army-green and tastes harsh
- Fold2 minby hand, no whiskingchopped parsley + black pepper into the vinegar base, then + olive oil poured in and stirred just enough to combine — chimichurri is a suspension, not an emulsion, and it should separate into an oil layer over green solids in the bowl
- Rest30 mincovered, room temperaturethe sauce, so the oil takes up the garlic and oregano aromatics; serve within a day, because the parsley darkens and the garlic keeps getting louder in the acid