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Traditional chimichurri sauce

Layla Pujol
  • 15 minutes
  • Serves 1

INGREDIENTS

1/2

bunch of parsley, about ½ cup finely chopped

2 tbsp

finely chopped fresh oregano

4

garlic cloves, crushed

1/2 cup

finely diced or minced green onions

1

small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance

2 tbsp

red wine vinegar

1 tbsp

fresh lemon juice

1/2 cup

oil (I prefer to use olive oil even though it's not the traditional Argentinean choice)

Salt and pepper