Chimichurri Sauce
This easy, authentic chimichurri sauce adds a fresh, herbaceous layer to grilled meats (especially steak and chicken), vegetables, and more! Watch the video below!
Servings: 6 servings
Ingredients
- ½ cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
- 3 to 4 garlic cloves finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
- Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge.
Video
Notes
- Each serving is about 3 tablespoons.
- Store in the fridge: Pour it into an airtight jar (like this Weck jar) and store in the fridge for up to 3 weeks.
- Freeze for later: You can freeze the sauce in a freezer-safe bag or container for up to 3 months. And if you have an ice cube tray (like Souper Cubes), you can freeze the sauce into cubes. Once you’re ready to use it, let the sauce thaw in the fridge overnight.
Nutrition
Calories: 168kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 460IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg