Sandra Djohan

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CHIMICHURRI Argentinean


1/2 cup olive oil

2 tablespoons fresh lemon juice

1 teaspoon minced garlic

1/3 cup minced shallot

1/3 cup minced fresh parsley

1 teaspoon chopped fresh basil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

Salt and ground black pepper to taste

Instructions

Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

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