Ingredients
Scale
- 1 cup fresh parsley
- 1/2 cup fresh mint
- 4 cloves garlic
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon serrano pepper, chopped
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- Add parsley, mint, garlic, vinegar, oregano, salt, serrano pepper, and black pepper to a food processor.
- Pulse the mixture until finely chopped.
- Slowly drizzle in the olive oil until desired consistency is achieved.
- Store the chimichurri in the refrigerator.
- To marinate, mix all ingredients in a sealable plastic bag.
- Place meat in the bag, seal, and massage the marinade into the meat.
- Marinate for 2 to 6 hours in the refrigerator.
- Preheat grill to medium heat (about 350°F) and grill meat for 35 to 40 minutes until cooked through.
- Serve with a generous portion of chimichurri.
Notes
Let the chimichurri rest for at least 30 minutes before serving for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Argentinian
- Diet: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 0g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg