Ingredients
- 1 bunch fresh flat-leaf parsley, finely chopped
- 2 whole bay leaves
- 6 clove garlic—minced
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon fresh oregano leaves, finely chopped
- 1/2 cup red wine vinegar
- 1 1/2 cups extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last up to 1 month, refrigerated. Makes 2 1/2 cups.
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