Chimichurri should be quite strong; you can cut back on the garlic and/or the red pepper, but it won’t be the same. Try it at least once at full strength; you’ll be surprised by how much the freshness of the parsley keeps everything in perspective, especially when served with meat, which it usually is.
Ingredients
makes about 1 1/2 cups
Step 1
Combine the parsley, olive oil, lemon juice, garlic, and red pepper in a bowl and stir to combine. Season to taste with salt and add more red pepper if you like (it should be quite hot).
Step 2
Serve within a few hours; do not refrigerate.
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