Chimichurri Sauce
A specialty of Argentina and Uruguay, Chimichurri is a loose oil-based condiment used to accompany grilled, roasted, or barbecued meat, fish or vegetables. It can also be used as a marinade or dressing on salads!
Ingredients
- ½ cup Fresh Parsley, stalks removed and leaves finely chopped.
- 1 teaspoon Dried Oregano (or 1 Tbsp. Fresh Oregano, leaves chopped)
- 2 cloves Garlic, minced
- ½ teaspoon Dried Red Chili Flakes
- 3 Tablespoons Red Wine Vinegar
- ½ teaspoon Salt
- ½ cup Olive Oil
- As Needed Ground Black Pepper
Instructions
- Put the herbs in a bowl and add the garlic, chili, salt and some black pepper.
- Stir in half of the vinegar. Then stir/whisk in the olive oil a little at a time until it is incorporated. Taste and season with additional black pepper, vinegar and/or chili flakes as needed. This sauce can also be made in a food processor to emulsify it by adding all the ingredients at once and pureeing until thoroughly combined.
- Cover and set aside for at least 30 minutes and up to an hour to allow the flavors to blend and infuse. Store any leftover sauce in the refrigerator for up to 3 days.
- NOTE: Chimichurri can be adjusted to your taste. If you like the strong flavor of garlic, use 4 cloves. Add more salt, more pepper, less or more chili flakes. Fresh red chilies are also an option. It is up to you! Although red wine vinegar is the best, you could substitute lemon juice or white vinegar if you are in a pinch.
Tried this recipe?Let us know how it was!