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Chimichurri

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
1 ounce (30 milliliters)

Recipe ID
C00203

Ingredients
US standard
Metric
Parsley, Italian, washed, dried, stemmed, roughly chopped
1 bunch
1 bunch
Cilantro, fresh, washed, dried, stemmed, roughly chopped
½ bunch
½ bunch
Garlic cloves, peeled, chopped
6 each
6 each
Oregano, washed, dried, roughly chopped
3 tablespoons
3 tablespoons
White wine
1 ounce
30 milliliters
Olive oil
1 cup
237 milliliters
Salt
To taste
To taste
Black pepper, ground
To taste
To taste
Red pepper flakes
½ teaspoon
½ teaspoon
Preparation
  1. Gather all the ingredients and equipment.
  2. Chop parsley, cilantro, and garlic and add oregano and white wine.
  3. Add olive oil, salt, pepper, and red pepper flakes.