Chimichurri Sauce Recipe
User Reviews
5
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Prep Time
15 mins
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Servings
1 cup
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Calories
695 kcal
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Course
Condiments
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Cuisine
Spanish, Argentinian
Chimichurri Sauce Recipe
Description
The Chimichurri Sauce Recipe features a blend of Italian parsley and oregano finely minced alongside garlic and seeded Fresno pepper for a mild spicy kick. These herbs are tossed with red wine vinegar and olive oil, seasoned with coarse salt and black pepper, resulting in a loose, herbaceous sauce.
This preparation does not rely on blending, keeping a loosely textured, rustic finish that highlights the freshness of the herbs and the brightness of the vinegar. The Fresno pepper adds subtle heat without overwhelming the balance.
Typically used as a topping or marinade, this sauce enhances grilled or roasted meats and vegetables, bringing vibrant herbal notes to dishes.
For best flavor, it is recommended to let the sauce rest refrigerated for a day or two before use. The sauce can be stored covered in the refrigerator for up to 10 days and frozen in ice cube trays for up to 3 months, allowing for convenient portioning and long-term storage.
Ingredients
- ½ parsley about 1/2 cup minced, Italian, bunch, finely minced
- 3 tablespoons oregano finely minced
- 2 garlic finely minced cloves
- 1 Fresno pepper seeded and finely minced
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- salt coarse, to taste
- black pepper coarse, to taste
Instructions
- Add all the ingredients to a large bowl and mix until completely combined.
- Cover and keep in the refrigerator until ready to use.
Notes
- Let the chimichurri sauce rest refrigerated for 1-2 days to allow flavors to meld and deepen.
- Use finely minced parsley and oregano, including tender stems, for full herb flavor without toughness.
- Chop ingredients by hand to keep a loose, rustic texture rather than a paste.
- Add optional ingredients like cilantro, thyme, shallots, or lemon juice to vary the flavor as desired.
- Adjust spice by including Fresno pepper seeds or substituting a hotter chile for more heat.
- Store covered in the refrigerator for up to 10 days or freeze in portions for up to 3 months.
- Thaw frozen portions in the refrigerator and use directly in cooking or as a sauce addition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup
Amount Per Serving
Calories 695 kcal
% Daily Value*
| Calories | 695kcal | 35% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 73g | 112% |
| Saturated Fat | 10g | 50% |
| Sodium | 9mg | 0% |
| Potassium | 189mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 250mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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