1 cup of fresh Parsley, finely chopped
2 tablespoons of Oregano
4 cloves of Garlic
A pinch of Salt
Extra Virgin Olive Oil
Crush parsley, oregano, and garlic with a mortar and pestle (like the one shown in the picture). Add salt and olive oil little-by-little removing crushed ingredients from the mortar and pestle.
Chimichurri should be served in a small bowl, as it is the perfect accompaniment to grilled meats, used as a bread dip, or salad dressing .
FROM TWINAS LATINAS MAGAZINE, OF COURSE!