Liz’s Chimichurri
Ingredients
- 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
Instructions
- Combine all the ingredients together in a medium-size bowl and mix well.
- The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within a couple days.
Notes
Photography by Melanie Grizzel
