chimichurri, two ways

Ingredients (option 1)
1 cup firmly packed fresh flat-leaf Italian parsley leaves, (remove the thick stems)
3-4 garlic cloves
1 TBSP Uruguayan adobo*
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

* If you don’t have Uruguayan adobo, use 2 TBSPs fresh oregano leaves or 2 tsps dried oregano + 1/4 teaspoon red pepper flakes

Ingredients (option 2)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt


  1. Finely chop the parsley, garlic, (and if applicable, shallots and fresh oregano).  (Or process in a food processor for several pulses). Place in a small bowl.
  2. Stir in the olive oil, salt, pepper, and dried herbs. Add your vinegar or lemon juice. Adjust seasonings.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

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