Chimichurri
Chef Jeramey's Chimichurri
PREP 10 MIN | COOK 0 MIN
PREP 10 MIN | COOK 0 MIN
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INGREDIENTS:
1 cup Masseria Organic Extra Virgin Olive Oil
2-3 tbsp red wine vinegar
1 cup parsley, cut
3 cloves garlic, minced
2 serrano peppers (or a hotter pepper if you can take the heat)
1 tbsp ground oregano
1 tsp sea salt (or course salt)
1/2 tsp ground pepper
2-3 tbsp red wine vinegar
1 cup parsley, cut
3 cloves garlic, minced
2 serrano peppers (or a hotter pepper if you can take the heat)
1 tbsp ground oregano
1 tsp sea salt (or course salt)
1/2 tsp ground pepper
DIRECTIONS:
- Mix all ingredients together in a bowl, or blender, and allow to sit together for at least an hour - the longer the better. Pro Tip: Use a blender to create a more cohesive sauce.
- Store in the refrigerator for up to two weeks.