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Chunky Chimichurri
Florence
Print Recipe
Course
Sauce
Cuisine
Mexican
Ingredients
1
cup
chopped flat leaf parsley
4
garlic cloves
grated
1/2
tsp
kosher or sea salt
1/4
tsp
black pepper
1/4
tsp
red pepper flakes
1
Tbsp
dried oregano flakes
2
green onions
chopped
1/2
cup
olive oil
3/4
cup
white wine vinegar
3
Tbsp
fresh lemon juice
1/4
cup
water
Instructions
Place all ingredients in processor and pulse until chunky, not pureed.
Storage in glass container in refrigerate, covered.
Serve as a sauce on grilled meats, poultry, fish and veggies.