Ingredients
Equipment
Method
- Add the minced parsley and garlic to a large mixing bowl.
- In a separate small bowl, combine the dried oregano with warm water. Let it steep for at least 5 minutes to help bring out the flavor.
- Pour the oregano mixture into the bowl with the parsley and garlic.
- Add olive oil, apple cider vinegar, salt, black pepper, and crushed red pepper if using.
- Stir everything together until well combined.
- Cover and let the chimichurri sit for at least 3 hours. For best flavor, refrigerate it overnight.
- Serve with grilled meats, roasted vegetables, potatoes, sandwiches, or use it as a flavorful marinade.
Nutrition
Notes
Chimichurri tastes even better after it has time to rest. Letting it sit overnight allows the garlic, herbs, vinegar, and olive oil to blend together beautifully.
