Chimichurri Recipe

 

Ingredients:

• 3 garlic cloves, minced
• 1/2 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh oregano (or 1 teaspoon dried oregano)
• 1/2 teaspoon red pepper flakes (or 1 jalapeño or serrano pepper, minced)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• Black pepper to taste

Instructions:

1. Whisk together all of the ingredients in a bowl.
2. Adjust for salt and other seasonings to taste.
3. Use immediately, or refrigerate for up to 24 hours.
4. Serve at room temperature.

Enjoy!

Tips:

• For a smoother vinaigrette, you can purée all of the ingredients in a blender or food processor.
• If you don't have red wine vinegar, you can use another type of vinegar, such as white vinegar, balsamic vinegar, or apple cider vinegar.
• You can also add other herbs and spices to the vinaigrette, such as basil, thyme, or rosemary.
• The vinaigrette can be used on a variety of salads, such as green salads, pasta salads, and potato salads. It can also be used as a marinade for meat, fish, or vegetables.

Variations:

• For a lemon vinaigrette, add 1/4 cup lemon juice and 1 tablespoon lemon zest to the vinaigrette.
• For a honey vinaigrette, add 1 tablespoon honey to the vinaigrette.
• For a Dijon vinaigrette, add 1 teaspoon Dijon mustard to the vinaigrette.
• For a creamy vinaigrette, add 1/4 cup mayonnaise or yogurt to the vinaigrette.