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Chimichurri Sauce

This Chimichurri recipe took me a while to get perfect and today I am going to show you how to make Chimichurri. You are going to love this condiment if you have never tried it. It's filled with so much fresh flavour and you can put this stuff on anything, as you'll see in the video. Chimichurri is just one of those condiments everyone will be asking about when they try it. Fresh and delicious!

You can follow the recipe below but also use it as more of a guideline, as you can add as much or as little as you want. Customize it to your own taste.


Recipe by: Mark Calaminici | Food Loves Company


For the Chimichurri (mortar and pestle required)

2 cloves garlic

Salt, to taste

3 tbsp dried oregano

1 to 2 cups extra virgin olive oil, as much as you like

3 tbsp red wine vinegar

1 ½ cups parsley, finely chopped

1 small thai chili pepper, finely sliced (dry chili flakes optional)

Freshly cracked pepper, to taste


1. In your mortar and pestle add garlic and salt. Mash until you form a paste. Add the oregano and mash to release some of the essential oils and to mix with the garlic paste. Add extra virgin olive oil, enough to top the mixture or you can add more if you like. I like to go heavy with the oil, so I have some leftover for dipping bread. Add the red wine vinegar, parsley and chili pepper. Gently mix ingredients stirring with the pestle or a spoon. Adjust for any seasonings. Set aside for a couple hours or overnight in the fridge to help the flavours develop.

Until next time, ciao!

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