The other day on Facebook Live I made (well, kind of messed up) this super quick and easy Chimichurri dip. It’s literally so easy, I don’t know how I messed it up! But I promise if you follow these steps you will definitely get it right. I love to use this to marinate steak and chicken, or even just as a dip for fresh baked bread or veggies!
Ingredients:
- 1 bunch fresh flat-leaf parsley
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1/2 cup extra-virgin olive oil
- 3 tablespoons diced red onion
- 1/4 cup red wine vinegar
- Salt and pepper to taste
- Juice of 1/2 lemon
- (You can add a few pinches of crushed red pepper if you want a little spice)
Step 1.
Add all ingredients to a food processor or blender (I used a magic bullet) and pulse. Traditionally, you would pulse the parsley separately, then pulse the other ingredients and combine them together afterwards. Though, for a creamier sauce, I just put them all together and blended away!
Step 2.
Use on meat for a delicious, flavorful marinade, or serve as a dip for fresh bread, crackers, veggies, etc!
This sauce is always a hit so make it for your next dinner party and share it by tagging me on instagram @sabrina_soto!