Chimichurri Sauce Recipe

CHEF BILLY PARISI

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.

– 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

STEP 1

Assemble all of your ingredients and remove the leaves of the oregano from the stems.

STEP 2

Finely minced the fresh parsley going down until there is 2” left on the stem.

STEP 3

It should be very small in size so that it does not take over the main flavor of the chimichurri.

STEP 4

Add all of the ingredients to a bowl and season with salt and pepper to taste.

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