
Chimichurri
Chimichurri is a classic Argentinian sauce, vibrant and tangy, made primarily from fresh parsley, garlic, and olive oil. It’s perfect for drizzling over grilled meats.
Nutrition
Calories: 80cal
Carbohydrate: 1g
Protein: 1g
Fat: 9g
Cholesterol: – -mg
Sodium: 100mg
Difficulty Level: easy
15 min Prep
0 Cook
15 min Total
8 Servings
Ingredients
- 1 cup fresh flat-leaf parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh oregano leaves, chopped
- 4 cloves garlic, minced
- 1 small red chili, deseeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by washing the parsley, cilantro, and oregano under cold water. Pat them dry using a clean kitchen towel or paper towels. This will help keep your chimichurri from being too watery.
- Finely chop the parsley, cilantro, and oregano. It’s important to chop the herbs finely to ensure they blend well and release their flavors.
- In a medium mixing bowl, combine the chopped herbs.
- Add the minced garlic, and finely chopped red chili to the bowl with the herbs. Stir gently to combine.
- Pour the olive oil, red wine vinegar, and lemon juice into the bowl. Add the salt and black pepper. Mix all the ingredients together until well blended.
- Taste your chimichurri and adjust the seasoning if necessary. You can add a little more salt, vinegar, or pepper based on your preference.
- Cover the bowl with plastic wrap and let the chimichurri sit at room temperature for at least 10 minutes to allow the flavors to meld together.
- Serve chimichurri as a topping for grilled meats or as a dip. Store any leftovers in an airtight container in the refrigerator for up to a week.