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Chimichurri

This chimichurri, a classic Argentine sauce, is based on the authentic and traditional recipe. Vinegar, olive oil, parsley, oregano, garlic, and pepper flakes are whisked together in minutes. Tweak slightly to taste. Bring on the steak.

Prep Time
5 mins
Total Time
5 mins
Servings: 8 servings | 1 cup
Calories: 134 kcal
Course: Condiments
Cuisine: Argentinian

Ingredients

  • 3/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 3/4 cup Chopped flat-leaf parsley leaves
  • 3 tablespoons chopped oregano leaves
  • 6 large cloves garlic chopped
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon salt

Instructions

    Cup of Yum
  1. In a large nonreactive bowl or a glass jar, combine the 3/4 cup sherry vinegar, 1/2 cup olive oil, 3/4 cup chopped flat-leaf parsley leaves, 3 tablespoons chopped oregano leaves, 6 large cloves garlic, 1/2 teaspoon red pepper flakes, and 3/4 teaspoon salt. Taste and, if desired, gently adjust the amount of vinegar, oil, and salt accordingly.
  2. Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.

Notes

  • Balance—This is quite a vinegary chimichurri. If you prefer a more balanced sauce, add more olive oil; up to 1/2 cup will do.
  • Uses—You can use this as a marinade or drizzling sauce. For a marinate, opt for more vinegar. For a drizzling sauce, opt for more olive oil.

Nutrition Information

Serving 2tablespoons Calories 134kcal (7%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 14g (22%) Saturated Fat 2g (10%) Monounsaturated Fat 10g Sodium 226mg (9%) Fiber 1g (4%) Sugar 0.2g (0%)

Nutrition Facts

Serving: 8servings | 1 cup

Amount Per Serving

Calories 134

% Daily Value*

Serving 2tablespoons
Calories 134kcal 7%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 14g 22%
Saturated Fat 2g 10%
Monounsaturated Fat 10g 50%
Sodium 226mg 9%
Fiber 1g 4%
Sugar 0.2g 0%

* Percent Daily Values are based on a 2,000 calorie diet.