Chimichurri
June 20, 2026 • 0 comments
A perfect condiment for all grilled or roasted meats and seafood. Use as both as a marinade and an accompaniment or finishing sauce.
- Prep Time:
- Cook Time:
- Servings: 8-10
Ingredients
- (1 bunch) Flat Leaf Parsley
- (1 1/2 to 2 cups) Extra Virgin Olive Oil
- (2) Lemons - zest and juice
- (2) Chiles - Serrano or Jalapeño
- (One head pealed and sliced) Garlic
- (1/4 cup) Red Bell Pepper-diced
- (1/2 bunch) Thyme
Directions
- Put 1/2 cup olive oil in a cold sauté pan
- Add sliced garlic and place on cooktop without pre heating. Turn burner temp to medium. You want this to slowly heat so you take the bite out of the garlic and flavor the oil.
- As oil starts to warm add the chilis and red bell pepper
- As soon as it just starts to sizzle add lemon zest and remove from heat.
- Allow to cool slightly, and stir in lemon juice, and salt and pepper to taste. This is the base.
- Add base to mixing bowl or jar and when it is still slightly warm add rough chopped parsley and Thyme while adding fresh olive oil to get the consistency that you want. Store in a mason jar in your refrigerator. Allow to come to room temp before each use. Variation-add 1/2 bunch chopped cilantro for a unique spin on a classic.
