Chimichurri - Eat Well Tasmania
Silky-flavor-packed chimichurri perfect for pasta, grilled meats, veggies, or salad dressings—basically, drizzle over everything! Easy to make and keeps for up to 3 weeks.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley or coriander
- 3-4 cloves crushed or finely chopped garlic
- 2 finely chopped red chillies, or whatever chillies you have in your garden
- 2 1/2 teaspoons fresh oregano (or 3/4 tsp of dried oregano)
- Salt and pepper to season
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