Marinade de Chimichurri
Updated on August 22, 2022
2 bunches fresh parsley
6 cloves garlic
1 shallot, minced
4 tablespoons red wine vinegar
4 anchovy fillets
salt and ground black pepper to taste
1 cup olive oil, or more as needed
- Wash parsley and remove the larger stems.
- Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.
Nutrition Facts (per serving)
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