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Reprinted with permission from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant by Greg Denton and Gabrielle Quiñónez Denton, with Stacy Adimando, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.  Photography credit: Evan Sung © 2016

Chimichurri

yields Makes about 2 cups - level Easy
prep time 10 Minutes

Ingredients

  • 1/2 cup minced yellow onion
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon finely grated or minced garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 cup California Olive Ranch extra virgin olive oil
  • 1/2 cup red wine vinegar

Instructions

  1. In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper, and red pepper.
  2. Add the oil and vinegar and mix well.
  3. Store covered for a couple of days and use before the herbs start to turn brown.