Chimichurri Sauce Recipe
A vibrant and zesty Argentinian sauce made with fresh herbs, garlic, and vinegar, perfect for drizzling over grilled meats or serving as a dip.
Ingredients
- ⅓ cup Extra-virgin olive oil
- 2 tablespoons White wine vinegar
- 1 clove Garlic, minced
- ½ teaspoon Sea salt
- ¼ teaspoon Dried oregano
- ¼ teaspoon Red pepper flakes
- ¼ teaspoon Smoked paprika
- ½ cup Fresh flat-leaf parsley, finely chopped
Instructions
- Finely chop the parsley by hand, ensuring to remove any thick stems.
- In a small bowl, whisk together the white wine vinegar, minced garlic, sea salt, oregano, red pepper flakes, and smoked paprika.
- Slowly pour in the extra-virgin olive oil while whisking continuously to emulsify the mixture.
- Stir in the chopped parsley until it is fully coated with the oil and vinegar mixture.
- Allow the sauce to sit for 5–10 minutes before serving to help the flavors meld together.
- Taste the chimichurri and adjust the seasoning as needed.
Notes
- For the best flavor, always use fresh parsley.
- Store leftover chimichurri in an airtight container in the fridge for up to a week.
Nutrition
Calories: 70kcalCarbohydrates: 1gFat: 7gSaturated Fat: 1gSodium: 120mg
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