Artisan Olive Oils & Balsamic Vinegars
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Chimichurri - The "Other Pesto"


I cup of firmly packed fresh flat leaf - parsley leaves

3 medium garlic cloves

3 tablespoons of packed fresh oregano leaves

1/3 cup Ultra Premium Extra Virgin Olive Oil

2 tablespoons of White Balsamic Vinegar

1 teaspoon of sea salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon of red pepper flakes


Place all the ingredients into a bowl of a food processer. Process until finely chopped but stop short of making a fine paste.

Scrape the chimichurri into a bowl and adjust the seasoning as desired.

This can be served immediately but its benefits from being allowed to sit for a few hours while the flavors meld in the refrigerator. However, if chilled, return to room temperature before serving. 

Use as a bright counterpoint with roasted or grilled meats, poultry, grilled vegetables, pasta, salads, potato salad, grain bowls, as a marinade, on pizza, with bread or fresh veggies. 

Keeps well for up to 3 days covered and refrigerated.

Recipe from Veronica Foods


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