Main Ingredients of Chimichurri

• Fresh parsley for a bright herbal base

• Garlic and shallot for pungency

• Red wine vinegar for acidity

• Olive oil for richness

• Red pepper flakes or chili for a kick

• Dried oregano for an earthy note

Meyer Kitchen Hacks Mini Handy Chopper

What Is So Special About Chimichurri?

• No cooking required

• Comes together in under 5 minutes

• Uses pantry and fresh ingredients

• Extremely versatile—pairs with grilled meats, vegetables, sandwiches, or even as a salad drizzle

Quick and Easy Chimichurri in Speed Pulling Chopper

Forget knives and cutting boards. Just toss all the ingredients in your manual chopper, pull a few times, and it’s ready to serve. This method makes it super accessible, even in small kitchens or for on-the-go camping meals.

How to Make Chimichurri

1. In a speed pulling chopper, add:

• 2 cups packed parsley leaves and tender stems (about 50g)

• 3–4 garlic cloves

• 1 medium shallot, minced

• ½ tsp dried oregano

• ½–¾ tsp fine sea salt

• ½–1 tsp red chili flakes or 1 finely chopped jalapeño/Fresno chili

• ¼ to ⅓ cup red wine vinegar (adjust to taste)

• ½ cup extra virgin olive oil

2. Pull the chopper 5–8 times or until everything is finely chopped and combined.

3. Taste and adjust salt, chili, or vinegar as desired.

4. Serve fresh or let it sit for 30 minutes to allow flavors to meld.

Expert Tips

• Use flat-leaf parsley for best flavor.

• Let the chimichurri sit for a bit before serving to deepen the flavors.

• Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

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