Chimichurri Sauce
User Reviews
4.9
357 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
4 to 6
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Course
Condiments
-
Cuisine
Argentinian
Chimichurri Sauce
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This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.
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Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste and serve as a sauce over roasted or grilled vegetables.
Equipments used:
Notes
- Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.
- Similar to
- pesto
- , chimichurri can be stored in the
- freezer
- in
- ice cube trays
- . When ready to use, let
- thaw
- at room temp.
Genuine Reviews
User Reviews
Overall Rating
4.9
357 reviews
Excellent
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