Prep Time: 10 minutes
Total Time: 10 minutes
- 1/2 cup water
- 1 t. salt
- 4-6 garlic cloves
- 1 cup parsley or borage or watercress leaves
- 1/2 cup oregano leaves (or 2 tablespoons dried)
- 2 teaspoons hot pepper flakes, or 1 teaspoon cayenne pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
Heat the water and dissolve the salt in it. When it is cool enough to stick your finger in, proceed with the chimichurri.
Put everything except the olive oil into a food processor and buzz to combine -- you can puree it or leave it chunky. Your choice.
With the motor running, drizzle in the olive oil and buzz for 30 seconds to a minute. Allow it to marinate for a few hours before serving.
Chimichurri should hold up for a week or two in the fridge.