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Basil Chimichurri
Recipe Summary
Yield: Makes about 1 1/2 cups
Ingredients
Ingredient Checklist
1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh oregano
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
2 dried red chiles
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Cook's Notes
Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.
Gallery
Basil Chimichurri
Recipe Summary
Yield: Makes about 1 1/2 cups
Gallery
Basil Chimichurri
Basil Chimichurri
Basil Chimichurri
Recipe Summary
Yield: Makes about 1 1/2 cups
Recipe Summary
Yield: Makes about 1 1/2 cups
Yield: Makes about 1 1/2 cups
Makes about 1 1/2 cups
Ingredients
Ingredients
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, minced
- 2 dried red chiles
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
Directions
Stir together all ingredients in a bowl. Serve cold or at room temperature.
Cook's Notes
Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.
Cook’s Notes
Make chimichurri at least one hour ahead so the flavors have time to meld. Chimichurri can be refrigerated in an airtight container up to 3 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Basil Chimichurri
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Basil Chimichurri
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
