Chimichurri Sauce
This bold and zesty Argentinian chimichurri sauce comes together in minutes using fresh parsley, garlic, vinegar, and olive oil. Made without a blender for the perfect texture, it's a fresh, tangy addition to grilled meats, veggies, and grains.
Ingredients
Base
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic minced
- ½ teaspoon sea salt
Seasoning
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
Herbs
- ½ cup fresh flat-leaf parsley finely chopped, coarse stems removed
Instructions
- In a small mixing bowl, pour in the olive oil and white wine vinegar. Whisk them together until the mixture looks slightly cloudy.
- Add the minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika. Whisk again to blend the seasonings into the liquid.
- Stir in the finely chopped parsley using a spoon or spatula. Avoid overmixing to keep the herbs loose and leafy.
- Let the sauce rest at room temperature for at least 10 minutes to allow the flavors to develop.
- Taste and adjust: add more olive oil if the garlic is too sharp or more vinegar/salt if it tastes flat.
- Serve at room temperature. Stir gently before using. Do not refrigerate before serving as the oil will thicken and dull the flavor.
Notes
Chimichurri isn't just for steak—try it over roasted vegetables, mixed into polenta or quinoa, or as a potato salad dressing. For longer storage, freeze in ice cube trays and thaw at room temperature. Avoid using old herbs or spices as they can dull the sauce’s brightness.
Nutrition Facts (Per Serving)
- Calories: 120
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
- Protein: 0g