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4.9 from 357 votes

Chimichurri Sauce

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.

Prep Time
10 mins
Total Time
10 mins
Servings: 4 to 6
Course: Condiments
Cuisine: Argentinian

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

    Cup of Yum
  1. 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.
  2. Season to taste and serve as a sauce over roasted or grilled vegetables.

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.