Chimichurri
1
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 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
Unsalted chicken stock
2 Tbsp
Olive oil
2 Tbsp
Red wine vinegar
2 Tbsp
Garlic clove
1 clove(s), finely chopped
Crushed red pepper flakes
⅛ 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
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