Description
A vibrant, zesty sauce from Argentina that brings an irresistible pop of flavor to grilled meats and veggies.
Ingredients
Scale
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- ½ lemon juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili pepper flakes
- ½ – ¾ cup extra virgin olive oil
Instructions
- Start by placing all the fresh ingredients—parsley, garlic, shallots, vinegar, lemon juice, oregano, salt, pepper, and red chili pepper flakes—into your food processor. Pulse a few times until everything starts to break up.
- Now, start slowly adding the olive oil. Begin with just ½ cup, and pulse a few more times.
- If your chimichurri feels too thick, drizzle in more olive oil until you reach your desired consistency.
- Once ready, serve your chimichurri sauce over grilled or smoked beef, chicken, fish, pork, or roasted vegetables.
Notes
Chimichurri can be made ahead of time and stored in the fridge for up to a week. Flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg