Chimichurri Sauce

A healthy, natural, herby Argentinian-inspired sauce jam-packed with fresh, bold garden flavors. The best accompaniment to all your grilled meats adding an intense and delicious taste every time! You can also use it as a garnish, dip, spread, and marinade.

Makes about 1½ cups

Course Condiment

Cuisine Argentinian

Prep Time 10

Resting Time 30

Total Time 40

Servings

Calories 142kcal

Author Imma

Ingredients

1 cup (60g) fresh Italian parsley, packed
3-4 cloves garlic
½ medium red onion
½ medium red bell pepper
½ teaspoon (1g) dried crushed red pepper
½ cup (125ml) olive oil
2 tablespoons (30ml) red wine vinegar
½ teaspoon (1g) black pepper, freshly ground
½ tablespoon (1.5g) dried oregano
½ teaspoon (2.5g) kosher salt

Instructions

Wash and finely chop the parsley, garlic, onions, and red bell pepper (or process in a food processor with several pulses), add red pepper and salt, and place in a small bowl.
Pour olive oil, red wine vinegar, black pepper, and oregano into another small bowl, and stir thoroughly.
Pour the olive oil mixture into the parsley mixture and mix until it is well blended. Adjust seasonings to taste.
Allow it to sit for about 30 minutes to release all the flavors into the oil before serving, preferably for 2 hours. If chilled, return to room temperature before serving.

Notes

The sauce tastes better when served fresh, but if covered can last for about 2 days in the refrigerator.
If the olive oil solidifies in the refrigerator, allow the sauce to warm up to room temperature for 5-10 minutes before serving.
Red wine vinegar is the best for chimichurri, but if you don't have an on hand, you can use lemon juice. I don't recommend using balsamic or white vinegar.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition