Citrusy Chimichurri with Orange and Parsley

• 1/2 cup fresh flat-leaf parsley leaves, packed
• 1/4 cup fresh cilantro leaves, packed
• 2 tablespoons fresh oregano leaves
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon red wine vinegar
• 1 teaspoon orange zest
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Combine parsley, cilantro, oregano, and garlic in a food processor.
2. 2 Pulse until finely chopped.
3. 3 With the processor running, slowly drizzle in the olive oil until well combined.
4. 4 Add orange juice, red wine vinegar, orange zest, and red pepper flakes. Pulse to mix.
5. 5 Season with salt and pepper to taste.
6. 6 Taste and adjust seasoning if needed. Serve immediately or let it rest for flavors to meld.

Equipment

• Food processor

Variations

• Add a splash of lime juice for a tangier twist.
• Include a handful of basil leaves for a different herb profile.

Substitutions

• Substitute cilantro with extra parsley if cilantro isn't available.
• Use lemon juice in place of orange juice if needed.

Pairings

• Pairs well with grilled meats, fish tacos, or roasted potatoes.

Nutrition

Tips

• For best flavor, let the chimichurri rest at room temperature for at least 30 minutes before serving.
• Add a splash more orange juice if you prefer a runnier consistency.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and give it a good stir before use.

Serving Suggestions

• Serve with grilled steak or chicken.
• Drizzle over roasted vegetables for an extra kick of flavor.

FAQ