Steven Raichlen's Barbecue! Bible


The Real Chimichurri

Recipe from Steven Raichlen's Planet Barbecue!


  • Yield: Makes about a cup; serves 2 to 4
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  • 3 cloves garlic, minced
  • 1 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoons hot red pepper flakes
  • 2 tablespoons red wine vinegar, or to taste
  • A few drops of fresh lemon juice
  • 1/4 cup extra-virgin olive oil or vegetable oil
  • 1/4 cup finely chopped fresh flat-leaf parsley (optional)

Step 1: Place the garlic, salt, and black pepper in a mixing bowl and mash to a paste with the back of a wooden spoon.

Step 2: Add the oregano, hot pepper flakes, wine vinegar, and lemon juice and whisk to mix. Whisk in the olive oil in a thin stream, followed by the parsley, if using. Taste for seasoning, adding more salt and/or vinegar as necessary.

Step 3: You can serve the chimichurri right away but if you let it stand for an hour or so, the flavors will be better blended and richer.

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