Eosinophilic Esophagitis Friendly Chimichurri Marinade
Total time40 min
Prep time10 min
Cook time0 min
4.8(19)
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Learn more →Ingredients
8 servings
- 1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 4 cloves garlic, minced
- 1 small shallot, finely minced
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
Instructions
- 1
Combine the parsley, oregano, garlic, shallot, red pepper flakes, salt, and black pepper in a medium mixing bowl and stir to distribute evenly.
- 2
Add the red wine vinegar and stir until the salt is fully dissolved, about 30 seconds.
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