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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Traditionally, chimichurri is served with grilled meats or used as a marinade to add a bright flavor to any dish. It’s also great as a zesty finishing sauce served over eggs, on toast, or drizzled over a vegetable pizza.
Yield: 3/4 cup
3/4 cup fresh parsley, checked and finely chopped
2 tablespoons Tuscanini Red Wine Vinegar
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 tablespoon red chili pepper, deseeded and finely chopped (see note), or a pinch of red pepper flakes
3/4 teaspoon dried oregano
1 teaspoon salt
1/2 cup Tuscanini Olive Oil
In a medium bowl, combine parsley, vinegar, garlic, red chili pepper, oregano and salt. Stir in the olive oil. Let sit for an hour to allow flavors to meld.
Store in an airtight container in the refrigerator for five days or freeze until ready to use.
Photography by Heather Winters
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