Ingredients
1fresh flat-leaf parsley,large
1fresh oregano
5garlic cloves
1small shallot
¾cupolive oil
¼cupred wine vinegar
kosher salt,to taste
1tspred pepper flakes
1lemon,zested
Preparation
Wash and dry the herbs.
Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup of the chopped parsley to a medium bowl.
Remove the oregano leaves from the stems, then roughly chop. Add ¼ cup of the chopped oregano to the bowl with the parsley.
Peel the garlic cloves, then mince. Add them to the bowl of herbs.
Peel and mince the shallot, then add to the bowl.
Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine.
Add the lemon zest, then whisk to incorporate.
Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
Serve over grilled steak, chicken, seafood, or even veggies, and enjoy!
