Ingredients
1/2 cup Olive Oil
2 tablespoon Red Wine Vinegar
1/2 cup Italian Parsley - finely chopped
3-4 cloves Garlic - finely chopped
1 clove Red Chili Pepper - finely chopped (or chili flakes)
1 teaspoon Salt
Preparation
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don’t use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.
