Growing Chefs! Ontario Chimichurri


Originating from Argentina and Uruguay, this condiment uses the freshest herbs; parsley and oregano, for the perfect marinade. Pro-tip, chop everything by hand for the best texture!
Makes ¾ cup - 1 cups
2 cups curly parsley leaves3 cloves garlic1 red pepper2 limes, zest and juice1 tablespoon dijon mustard1/2 cup olive oil Salt to taste Pepper to taste
Measuring spoonsMeasuring cupsMixing bowls of various sizesWooden spoonRaspCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Wash and pick the leaves from the parsley, discarding the stems. Chop very finely.

Peel the garlic and mince very finely or alternatively, use a rasp.

Remove the top from the pepper, then cut in half and remove any pith and seeds. Dice the pepper very finely.

Get Cooking!

Measure all remaining ingredients and combine into a bowl and mix well. Adjust seasoning as needed.