Chimichurri

Chimichurri

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

  1. 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.
  2. Finely chop the parsley, cilantro, and oregano. It’s important to chop the herbs finely to ensure they blend well and release their flavors.
  3. In a medium mixing bowl, combine the chopped herbs.
  4. Add the minced garlic, and finely chopped red chili to the bowl with the herbs. Stir gently to combine.
  5. 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.
  6. Taste your chimichurri and adjust the seasoning if necessary. You can add a little more salt, vinegar, or pepper based on your preference.
  7. 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.
  8. 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.
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