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This Argentine chimichurri uses a saltwater brine to preserve the vibrant green color of fresh parsley and oregano, creating a zesty condiment that brightens grilled meats, vegetables, and bread.
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<span style="font-weight: 400;">In a small pot, bring the salt and 1 cup water to a boil. Remove from the heat and set aside to cool to room temperature.</span>
<span style="font-weight: 400;">To a small bowl, add the parsley, oregano, garlic, chile flakes, olive oil, vinegar, and black pepper. Stir in the saltwater brine, then let the chimichurri sit at room temperature for at least 30 minutes and up to 3 hours. Use the chimichurri immediately, or transfer to an airtight container and refrigerate for up to 3 weeks.</span>
Written automatically by CookOS, not by the creator.
Transfer to an airtight container and refrigerate for up to 3 weeks. Chimichurri does not require reheating and is served at room temperature or chilled.
Written automatically by CookOS, not by the creator.
The brine prevents the fresh herbs from discoloring and browning, keeping the chimichurri bright green and fresh-tasting.
Transfer to an airtight container and refrigerate for up to 3 weeks.
Yes. Let it sit at room temperature for at least 30 minutes and up to 3 hours before serving, or refrigerate in an airtight container for up to 3 weeks.
Pairs beautifully with grilled steak, grilled vegetables, and crunchy bread served straight off the grill.
