Chimichurri Sauce Recipe
CHEF BILLY PARISI
CHEF BILLY PARISI
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This traditional Argentian (or Uruguayan) is a simple delicious mixture of fresh herbs, acid and olive oil that can double as a marinade or sauce.
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– ½ bunch finely minced
Italian parsley
– 3 tablespoons finely minced
oregano
– 2 finely minced cloves of
garlic
– 1 seeded and finely minced
Fresno pepper
– 2 tablespoons red wine
vinegar
– 1/3 cup olive oil
– Sea salt and pepper to taste
INGREDIENTS
White Scribbled Underline
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STEP 1
STEP 1
Assemble
all of your ingredients and remove the leaves of the oregano from the stems.
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STEP 2
STEP 2
Finely minced
the fresh parsley going down until there is 2” left on the stem.
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STEP 3
STEP 3
It should be very small
in size so that it does not take over the main flavor of the chimichurri.
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STEP 4
STEP 4
Add all of the ingredients
to a bowl and season with salt and pepper to taste.
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Tap the link below for more Recipe Chef Notes + Tips!
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