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Traditional chimichurri sauce
Traditional chimichurri sauce blends fresh parsley, oregano, garlic, green onions, and chili pepper with red wine vinegar, lemon juice, and neutral oil to create a vibrant herbaceous condiment. This sauce is well known for its bright, tangy, and slightly spicy flavor that complements grilled meats and other savory dishes. It should be mixed well and refrigerated, best used within 1-2 days for peak freshness and flavor.
Prep Time
15 mins
Total Time
15 mins
Servings:
1
to 1.5 cups of chimichurri sauce
Course:
Condiments
Cuisine:
South American, American
Ingredients
- ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
- 2 tablespoons oregano finely chopped, fresh
- 4 garlic crushed, cloves
- ½ cup green onions finely diced or minced
- 1 Chili pepper red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) - adjust more or less based on your preference and heat tolerance, small, red
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice fresh
- ½ cup neutral cooking oil I prefer to use olive oil even though some say it's not the traditional Argentinean choice, generic cooking oil
- salt to taste
- black pepper to taste
- thyme based on your taste
- basil
- cilantro
Instructions
- Combine all the ingredients together in a medium sized bowl and mix well.
- The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.
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