Chimichurri

Name: Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: 8 servings | 1 cup
Ingredients: 3/4 cup sherry vinegar; 1/2 cup olive oil; 3/4 cup Chopped flat-leaf parsley leaves; 3 tablespoons chopped oregano leaves; 6 large cloves garlic; 1/2 teaspoon red pepper flakes; 3/4 teaspoon salt

User Reviews

4.3

27 reviews

Good

Prep Time
5 mins
Total Time
5 mins
Servings
8 servings | 1 cup
Calories
134 kcal
Course
Condiments
Cuisine
Argentinian

Chimichurri

Iris Warren

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This chimichurri, a classic Argentine sauce, is based on the authentic and traditional recipe. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.

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Ingredients

Servings

3/4 cup sherry vinegar
1/2 cup olive oil
3/4 cup Chopped flat-leaf parsley leaves
3 tablespoons chopped oregano leaves
6 large cloves garlic chopped
1/2 teaspoon red pepper flakes
3/4 teaspoon salt

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Instructions

In a large nonreactive bowl or a glass jar, combine the 3/4 cup sherry vinegar, 1/2 cup olive oil, 3/4 cup chopped flat-leaf parsley leaves, 3 tablespoons chopped oregano leaves, 6 large cloves garlic, 1/2 teaspoon red pepper flakes, and 3/4 teaspoon salt. Taste and, if desired, gently adjust the amount of vinegar, oil, and salt accordingly.
Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.

Notes

Balance—This is quite a vinegary chimichurri. If you prefer a more balanced sauce, add more olive oil; up to 1/2 cup will do.
Uses—You can use this as a marinade or drizzling sauce. For a marinate, opt for more vinegar. For a drizzling sauce, opt for more olive oil.

Nutrition Information

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Serving 2tablespoons Calories 134kcal (7%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Monounsaturated Fat 10g Sodium 226mg (9%) Fiber 1g (4%) Sugar 0.2g (0%)