Why everyone needs Chimichurri in their lives

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.

Chop fresh parsley finely using a rocking motion technique.

Add chopped parsley to a bowl or container.

Mix in 3 tablespoons of olive oil for every 1 tablespoon of red wine vinegar.

Grate in one clove of garlic.

Add chili flakes for heat.

Mix in dried oregano and salt to taste.

Add freshly ground black pepper and mix thoroughly.

Let the chimichurri rest in the fridge for at least a couple of hours, ideally overnight.

For a Mexican-inspired version, replace parsley with cilantro and use lime juice instead of vinegar.

Add fresh jalapeno for heat and flavor.

Grind cumin seeds and mix in salt.

Shake the mixture well and store in the fridge for 1 to 2 weeks.

For a pasta version, use parsley and fresh oregano, and add anchovies and capers.

Toss cooked pasta with a tablespoon of chimichurri to coat it with flavor.

For a Sichuan-inspired chimichurri, grind Sichuan peppercorn and fennel seeds into a powder.

Grate fresh ginger and garlic, and mix with the spice powder, chopped scallion, and cilantro.

Use neutral oil and rice vinegar with toasted sesame oil for the dressing.

Serve the chimichurri on a fried egg for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary