Green Olive Chimichurri

★☆☆☆☆
Prep: 15 mins Cook: 30 mins (est.) Serves: 2.5 Cups Source: Teri Turner / No Crumbs Left

Ingredients

  • 1/2 cup roughly chopped California green olives (118 ml)
  • 1/2 cup chopped parsley (118 ml)
  • 1/2 cup sliced green onions (118 ml)
  • 1/2 cup olive oil (118 ml)
  • 2 tablespoons minced basil (29.6 ml)
  • 1 1/2 tablespoons lemon juice (22.2 ml)
  • 1 tablespoon red wine vinegar (14.8 ml)
  • 1 teaspoon minced garlic (4.9 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml)
  • 1/4 teaspoon dried oregano (1.2 ml)

Instructions

  1. Mix all ingredients in a medium mixing bowl.
  2. Add half the mixture to a food processor and blend, then return to bowl and combine.
  3. Can be made ahead and stored in the fridge for four days. Bring to room temperature before using.
Wine Pairing: Light White (Sauvignon Blanc, Albarino) — Citrusy notes match the lemon and parsley.
Teri Turner / No Crumbs Left · Contemporary
chimichurri, olives, condiment, sauce