Chimichurri should be quite strong; you can cut back on the garlic and/or the red pepper, but it won’t be the same. Try it at least once at full strength; you’ll be surprised by how much the freshness of the parsley keeps everything in perspective, especially when served with meat, which it usually is.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1 cup finely chopped (but not minced) parsley leaves, preferably flat-leaf
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely chopped garlic
1 teaspoon hot red pepper flakes, or to taste
Salt to taste
Preparation
Step 1
Combine the parsley, olive oil, lemon juice, garlic, and red pepper in a bowl and stir to combine. Season to taste with salt and add more red pepper if you like (it should be quite hot).
Step 2
Serve within a few hours; do not refrigerate.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
