Photo of Chimichurri by WW

Chimichurri

1
PersonalPoints™ per serving
Total Time
10 min
Prep
10 min
Serves
8
Difficulty
Easy
In Argentina, this garlicky, vinegary condiment is a must served alongside grilled steak. But we’d like to suggest you try it with chicken, pork, and even a platter of grilled vegetables. It is usually made with lots of olive oil, but we thin it a bit here with chicken stock. We call for a pinch of crushed red pepper, but you can omit it—or add more, depending on your tolerance for a little heat. Make a double batch and freeze it in ice cube trays for up to 6 months.

Ingredients

Fresh parsley

1 cup(s), finely chopped

Fresh oregano

2 Tbsp, finely chopped

No-salt-added chicken stock

2 Tbsp

Olive oil

2 Tbsp

Red-wine vinegar

2 Tbsp

Garlic clove

1 clove(s), finely chopped

Crushed red pepper flakes

tsp

Kosher salt

2 pinch(es)

Instructions

  1. In medium bowl, stir the parsley, oregano, stock, oil, vinegar, garlic, red pepper, and salt. Serve immediately, or refrigerate in an airtight container for up to 1 week.
  2. Serving size: about 1 tbsp