My fridge is never without a jar of this savory Chimichurri goodness. Slathered on top of a fried egg or mixed in with some white rice are some of the ways I eat this. I use sauces a lot because it can take an ordinary meal to an entirely different level of yumminess! I’m a purist when it comes to whipping up some Chimichurri because to me, it’s all about the parsley and good olive oil from Kasandrinos. You’ll see that this recipe uses 6 basic ingredients, most of which you already have readily available in your pantry.
My mom and my brother call this “chimi” and they love how just a handful of ingredients turn into this flavorful sauce they can slather on grilled chicken or a tray of oven roasted Pork Carnitas!
Chimichurri
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Ingredients
- 2 bunch parsley leaves stems removed
- 4 cloves garlic minced
- 1 tsp red pepper flakes
- 2 tsp sea salt
- 4 tbsp apple cider vinegar
- ½ cup olive oil
Instructions
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Add parsley, garlic, red pepper flakes, sea salt and apple cider vinegar in a food processor.
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Pulse for 5 – 8 seconds. Open and scrape sides of the food processor.
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Add olive oil. Cover and pulse for another 5 – 8 seconds.
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Store in a glass jar in the fridge for up to a week.
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