Roasted Garlic Chimichurri
By Mark HuxsollPublished on February 25, 2021
Time
11 minutes
Yield
Serves 4 to 6 (Makes about 1 cup)
Ingredients
½ cup chopped fresh parsley½ cup extra-virgin olive oil1 head roasted garlic, squeezed to extrude garlic1 shallot, minced2 tablespoons red wine vinegar1 teaspoon dried oregano¾ teaspoon pepper½ teaspoon red pepper flakes½ teaspoon table salt
Before You Begin
We like to use our Roasted Garlic for this recipe. This chimichurri goes great on steaks, grilled pork or chicken, fish, and roasted vegetables.
Instructions
- Combine all ingredients in bowl. Serve. (Chimichurri can be refrigerated for up to 3 days.)
Time
11 minutesYield
Serves 4 to 6 (Makes about 1 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
To make this refreshing and tangy sauce, we mixed chopped fresh parsley, olive oil, and minced raw shallot with our Roasted Garlic and seasoned it with pungent red wine vinegar, dried oregano, and red pepper flakes for a little heat.
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