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chimichurri sauce-1

Chimichurri Sauce

Chimichurri sauce is a vibrant and zesty Argentinian condiment made from fresh herbs, garlic, olive oil, and vinegar. Traditionally served with grilled meats, it's also an excellent marinade or topping for vegetables and seafood.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 persons
Course: Dessert
Cuisine: Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup flat-leaf parsley, finely chopped
  • 1/4 cup fresh oregano leaves, finely chopped or 1.5 tbsp dried oregano
  • 4 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Equipment

  • 1 cutting board
  • 1 sharp knife
  • 1 mixing bowl
  • 1 spoon or whisk
  • 1 measuring spoons

Method
 

  1. Finely chop the parsley and oregano leaves, and mince the garlic cloves.
  2. In a mixing bowl, combine the chopped herbs and garlic.
  3. Add the red wine vinegar, olive oil, red pepper flakes, sea salt, and black pepper to the bowl.
  4. Stir well with a spoon or whisk to fully combine all ingredients.
  5. Taste and adjust salt, vinegar, or pepper if desired.
  6. Serve immediately or let sit for 10-15 minutes to allow the flavors to meld.
  7. For a smoother texture, pulse the ingredients together in a food processor, but avoid over-processing.
  8. Store chimichurri in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving.

Notes

For a smoother texture, you can pulse the ingredients together in a food processor, but avoid over-processing as chimichurri should be a bit chunky.
Keep chimichurri refrigerated in an airtight container for up to 5 days. Allow it to come to room temperature before serving.
Chimichurri is excellent with grilled steak, chicken, fish, roasted potatoes, or crusty bread.