In the Kitchen · Dipping Sauce · 5 Min
Classic
Chimichurri
Fresh parsley, garlic, olive oil, and a little heat — the perfect bright dip for golden empanadas.
Time
5 min
Makes
1 cup
Best With
Beef Picadillo
Mini Empanadas
Difficulty
Easy
Ingredients
- 1 packed cup fresh parsley
- 2 garlic cloves, finely minced
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Finely chop the parsley and garlic, then add them to a small bowl.
- Stir in olive oil, vinegar, oregano, red pepper flakes, salt, and black pepper.
- Let it sit for 5 minutes, then spoon alongside hot empanadas.
Serve alongside hot empanadas and spoon over them for a bright, herby finish.
Pairs Perfectly With
Beef Picadillo Mini Empanadas
Golden pastry and savory beef picadillo make the perfect match for bright chimichurri.