Argentinean Chimichurri Recipe

  • 1/2 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon minced garlic
  • 1/3 cup minced shallot
  • 1/3 cup minced fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • Salt and ground black pepper to taste
  1. Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.