Chimichurri
User Reviews
5
Chimichurri
Description
This Chimichurri sauce combines fresh parsley and red onion with olive oil, red wine vinegar, and lemon juice, along with garlic, oregano, and red pepper flakes. The combination creates a lively, tangy, and slightly spicy sauce that enhances the flavor of grilled dishes. The preparation can be done either by pulsing ingredients in a blender to a coarse texture or by finely chopping and mixing by hand to preserve texture.
The sauce balances acidity from the vinegar and lemon juice with the richness of olive oil and the herbal depth of parsley and oregano. The red pepper flakes provide a subtle warmth, while garlic adds pungency. The finished sauce has a loose, slightly chunky consistency that coats foods well.
Chimichurri is commonly served alongside grilled meats like steak or chicken but also works well with roasted vegetables or as a condiment on sandwiches. Adjusting the acidity and spice allows customization for personal taste. It should be stored in an airtight container and can be refrigerated up to four days or frozen for longer storage.
Using fresh herbs and good-quality olive oil is key to achieving a vibrant, well-balanced sauce that complements various savory dishes.
Ingredients
- 1 ½ cup parsley without stalks, fresh, 38g
- ½ cup olive oil 125ml
- ¼ red onion finely chopped
- 3 tablespoons red wine vinegar or 4 tablespoons, depending on your preference
- 1 tablespoon lemon juice
- 3 garlic finely chopped, cloves
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste, freshly ground
Instructions
By Blender
- Add all the ingredients into the blender.
- Pulse, stopping to scrape down the sides, until it reaches your desired texture. This is super quick.
- Taste and add more vinegar, red pepper flakes or salt if you wish. Serve and enjoy.
By Hand
- Finely chop herbs and onion, and mince the garlic cloves.
- Add all the ingredients to a bowl and stir to combine.
- Taste, adjust seasonings as needed, and serve.
Notes
- Use fresh herbs, onion, and garlic along with quality olive oil for best flavor.
- Avoid over-processing to maintain a desirable texture rather than puréeing.
- Red pepper flakes can be substituted with fresh chili for different heat.
- You can swap red wine vinegar for more lemon juice to adjust acidity.
- Store chimichurri in the fridge up to 4 days or freeze up to 1 month.
- This recipe has 4 Weight Watchers Blue Plan SmartPoints per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 8mg | 0% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 971IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
