2021-02SFC  Edible Austin Leaderboard

Liz’s Chimichurri

Makes about 3 cups.

By Liz Kweller • Photography by Melanie Grizzel


Liz’s Chimichurri


For 1 Batch(es)


  • 1 bunch(es) flat-leaf parsley
  • 3 tablespoons minced fresh oregano
  • 4 garlic cloves, finely minced
  • 1/2 cup(s) finely diced or minced green onions
  • 1/4 cup(s) finely minced red onion
  • 1 small red chili pepper(s) (red Fresno is Liz’s favorite), deveined, seeded, minced
  • 2 1/2 tablespoons red-wine vinegar
  • 1 tablespoon(s) fresh lemon juice
  • 3/4 cup(s) olive oil
  • Kosher salt and ground black pepper, to taste

Liz’s Chimichurri Directions

  1. Combine all the ingredients together in a medium-size bowl and mix well.
  2. The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within a couple days.

Be the first to post a review

You must be logged in to review


Recipe Search