Menu MakerChimichurri Dressing
shared by Menu Maker Kitchen
side · 8 servings · 12 min · easy
A loose, punchy chimichurri thinned into a dressing — parsley, oregano, garlic and vinegar. Spoon it over steak, roast potatoes or a tomato salad.
Ingredients
- 1 bunch flat-leaf parsley
- 2 tablespoon oregano
- 3 clove garlic
- 60 millilitre red wine vinegar
- 150 millilitre olive oil
- 1/2 teaspoon chilli flakes
- 1 teaspoon salt
Instructions
- 1Chop the parsley finely by hand, including the tender upper stalks — a blender turns it to sludge.
- 2Chop the oregano leaves and the garlic just as finely.
- 3Put the herbs and garlic in a bowl with the salt, chilli flakes and red wine vinegar and stir.
- 4Leave for 10 minutes so the vinegar softens the garlic and draws the flavour out of the herbs.
- 5Stir in the olive oil — do not whisk, it should stay loose and separated rather than emulsified.
- 6Keeps in a jar in the fridge for 5 days. Stir before each use.
Nutrition
Per serving · AI estimate
- Calories
- 160 kcal
- Protein
- 0 g
- Carbs
- 1 g
- Fat
- 17 g
ai-generateddairy-freedressinggluten-freemake-aheadno-cooknut-freequicksaladside-dishsummerveganvegetarian
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