Roasted Garlic Chimichurri
By Mark HuxsollPublished on February 25, 2021
Time
11 minutes
Yield
Serves 4 to 6 (Makes about 1 cup)
Ingredients
½ cup chopped fresh parsley ½ cup extra-virgin olive oil 1 head roasted garlic, squeezed to extrude garlic1 shallot, minced2 tablespoons red wine vinegar 1 teaspoon dried oregano ¾ teaspoon pepper ½ teaspoon red pepper flakes ½ teaspoon table salt
Before You Begin
We like to use our Roasted Garlic for this recipe. This chimichurri goes great on steaks, grilled pork or chicken, fish, and roasted vegetables.
Instructions
- Combine all ingredients in bowl. Serve. (Chimichurri can be refrigerated for up to 3 days.)
Time
11 minutesYield
Serves 4 to 6 (Makes about 1 cup)Ingredients
½ cup chopped fresh parsley
½ cup extra-virgin olive oil
1 head roasted garlic, squeezed to extrude garlic
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon dried oregano
¾ teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon table salt
Ingredients
½ cup chopped fresh parsley
½ cup extra-virgin olive oil
1 head roasted garlic, squeezed to extrude garlic
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon dried oregano
¾ teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon table salt
Ingredients
½ cup chopped fresh parsley
½ cup extra-virgin olive oil
1 head roasted garlic, squeezed to extrude garlic
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon dried oregano
¾ teaspoon pepper
½ teaspoon red pepper flakes
½ teaspoon table salt
Why This Recipe Works
To make this refreshing and tangy sauce, we mixed chopped fresh parsley, olive oil, and minced raw shallot with our Roasted Garlic and seasoned it with pungent red wine vinegar, dried oregano, and red pepper flakes for a little heat.
Before You Begin
We like to use our Roasted Garlic for this recipe. This chimichurri goes great on steaks, grilled pork or chicken, fish, and roasted vegetables.
Instructions
- Combine all ingredients in bowl. Serve. (Chimichurri can be refrigerated for up to 3 days.)
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