Chimichurri Sauce Recipe
User Reviews
5.0
24 reviews
Excellent
-
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
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My Chimichurri Sauce recipe is made with minced fresh herbs, garlic, chiles, vinegar, and oil that will immediately enhance anything you serve it with. I'm not sure there is an easier-to-make accompaniment that can elevate your meal than this sauce.
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Ingredients
- ½ bunch finely minced Italian parsley , about 1/2 cup minced
- 3 tablespoons finely minced oregano
- 2 finely minced cloves of garlic
- 1 seeded and finely minced Fresno pepper
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- coarse salt and pepper 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
- I highly recommend, if you're making my chimichurri sauce, to let it sit for a day or two before using it. Just like with a good soup, the flavors have time to come together and deepen, and honestly, it tastes even better after it’s had a chance to rest.
- Parsley and oregano stems: I use most of the stems if they’re tender and full of flavor. I just make sure to mince everything really well so nothing feels tough or crunchy.
- Ingredient swaps: Chimichurri is super flexible. I like adding things like cilantro, thyme, shallots, or a splash of lemon juice when I want to change it up.
- Spice level: For extra heat, I’ll throw in some of the Fresno pepper seeds and pith. And if I’m really in the mood for spice, I’ll use a hotter chile like a habanero.
- Don’t over-blend: I prefer chopping everything by hand. Using a food processor can turn the sauce into a paste, and I like to keep the texture loose and rustic.
- Make-Ahead: You can make this up to 3 days ahead for freshness. Keep it covered in the refrigerator.
- How to Store: Keep covered in the refrigerator for up to 10 days. Keep covered in the freezer for up to 3 months. I like to put them in silicone ice cube trays and pull them out as needed. They can be added to hot pans from the freezer or thawed in the fridge for 1 day, or until thawed, before using.
Nutrition Information
Show Details
Calories
695kcal
(35%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
73g
(112%)
Saturated Fat
10g
(50%)
Sodium
9mg
(0%)
Potassium
189mg
(5%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
406IU
(8%)
Vitamin C
18mg
(20%)
Calcium
250mg
(25%)
Iron
6mg
(33%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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