The BEST Chimichurri Recipe From Scratch | SWTY

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is often cheaper.

Pull the stems off the parsley, leaving mostly the leaves.

Finely chop the parsley, ensuring it's very small but not liquefied.

Remove the ends from the garlic, then finely chop it, ensuring it's small enough to avoid big bites.

Take a quarter of a red bell pepper, remove the seeds and stem, and finely chop it.

Chop the oregano, using about half of what you have, ensuring it's finely minced.

Chop a little less than half of an onion, using the lines of the onion for guidance while cutting.

In a bowl, combine the chopped parsley, garlic, red bell pepper, oregano, and onion.

Add two parts extra virgin olive oil and one part apple cider vinegar to the mixture.

Season with salt and black pepper to taste.

Mix everything together until well combined, ensuring the texture remains chunky.

Let the chimichurri sit for at least one day for the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary