Thought I’d share my chimichurri recipe for you as we head into the weekend. It’s bright and zingy, herby and refreshing. This is SO yum with roasted veggies, especially potatoes! I’ve been making it non-stop!
Try serving it drizzled on my crispy smashed potatoes (recipe shared a few posts back👈), toss with pasta noodles or top on bliss bowls. It truly elevates any dish.
- 1 cup parsley leaves tightly packed
- 1/3 cup olive oil
- 1.5 tbsp red wine vinegar
- 2 cloves garlic very
- 2 tbsp red onion very finely chopped
- 1 tsp dried oregano
- 1/2 tsp sea salt
- pinch chili flakes
- pinch ground pepper
- In a food processor, pulse the parsley leaves until very finely chopped. Add to a small bowl with the olive oil, vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. Place to the side.
Recipe will keep for up to 3 days. Store in the fridge in an air-tight container. Bring back to room temperature before serving.
For this recipe I used curly parsley leaves, but flat-leaf parsley also works. Both have been tested.