Green Olive Chimichurri

★☆☆☆☆
Prep: 15 mins Cook: 30 mins (est.) Serves: 2.5 Cups

Ingredients

  • 1/2 cup roughly chopped California green olives120 ml roughly chopped California green olives
  • 1/2 cup chopped parsley120 ml chopped parsley
  • 1/2 cup sliced green onions120 ml sliced green onions
  • 1/2 cup olive oil120 ml olive oil
  • 2 tablespoons minced basil30 ml minced basil
  • 1 1/2 tablespoons lemon juice20 ml lemon juice
  • 1 tablespoon red wine vinegar15 ml red wine vinegar
  • 1 teaspoon minced garlic5 ml minced garlic
  • 1/2 teaspoon kosher salt2 ml kosher salt
  • 1/2 teaspoon red pepper flakes2 ml red pepper flakes
  • 1/4 teaspoon dried oregano1 ml dried oregano

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.
Source: Teri Turner / No Crumbs Left
chimichurri, olives, Condiment, Sauce