Quick, Easy, and Tasty Chimichurri Sauce

Thoroughly wash your hands, and the vegetables you will be using.

Remove and dispose the parsley stems. Stems impart a woody flavor.

Roughly chop the ½C parsley and ½C red bell pepper, and add to your blender.

With the face of your knife, crush the garlic cloves, roughly chop them, and add to your blender.

Add ½C olive oil, 2Tbsp red wine vinegar, ¾tsp dried oregano, and a pinch of salt and pepper to the blender, and use a pulsing technique to incorporate the ingredients without puréeing. (add salt and pepper to taste)

Your chimichurri should be like a chunky salsa. Serve as a side dip for hearty foods, such as a robust steak dinner.

Store extra chimichurri in a closed container, in your refrigerator. The vinegar content will preserve the chimichurri for 4-6 days.

Equipment Needed

Dietary