Description
A vibrant and herbaceous sauce that brings a zesty kick to any dish, perfect for meats and veggies.
Ingredients
Scale
- 1 cup Fresh parsley, finely chopped
- 2 tablespoons Dried oregano (or 2 teaspoons fresh)
- 4 Garlic cloves, minced
- 1 teaspoon Red pepper flakes, adjust to taste
- 1/2 cup Extra virgin olive oil
- 1/4 cup Red wine vinegar
- 1 teaspoon Salt, or to taste
- 1/2 teaspoon Black pepper, freshly ground
- Juice from 1 small lemon, optional for brightness
Instructions
- Start by washing the parsley thoroughly to remove any dirt or residues. Pat it dry with a kitchen towel. Take care to chop it finely— you want those vibrant green flecks to infuse into the sauce beautifully.
- Use fresh garlic cloves for that robust flavor; taking a moment to mince them finely goes a long way in the final sauce.
- In a medium-sized mixing bowl, combine the chopped parsley, minced garlic, dried oregano, and red pepper flakes. Mixing these dry ingredients first helps distribute flavors evenly.
- Drizzle in the extra virgin olive oil and red wine vinegar, stirring gently.
- Taste the sauce before adding any salt or pepper, checking how the garlic, spices, and herbs meld together.
- Finish with a pinch of salt and black pepper, adjusting according to your personal taste. If you like that extra zing, squeeze some fresh lemon juice in for an added layer of flavor.
- Let the chimichurri sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
For a vegan version, this recipe is inherently vegan-friendly. Store in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg