Homemade Chimichurri
This chimichurri sauce recipe is bright, bold, herbaceous, and perfect for serving with grilled meats, seafood, or roasted vegetables.
Servings: 12
Calories: 85kcal
Ingredients
- 1 large shallot or 2 small, finely minced
- 3 cloves garlic finely minced or grated
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- ½ cup extra virgin olive oil
- 1 large bunch flat leaf parsley large stems removed, very finely minced
- ¾ teaspoon dried oregano
- ¼ teaspoon red pepper flakes to taste
- Freshly cracked black pepper to taste
Instructions
- Combine the shallots, garlic, red wine vinegar and salt in a medium bowl. Let sit for 10 minutes.
- Add the parsley, oregano, red pepper flakes and a few cracks of black pepper, then slowly whisk in the olive oil until combined.
- Taste and adjust the seasoning to your liking.
- Let sit for at least 10-15 minutes to let the flavors meld, then serve with grilled meats, seafood and veggies.
Notes
- Chimichurri is best consumed the day it’s prepared, but will keep for 2-3 days in the refrigerator.
- Always use a sharp knife to chop your herbs for a cleaner cut and better texture.
- Letting the vinegar, garlic, and shallot sit first helps tame their sharpness.
- Chop everything very finely to get that perfect, spoonable consistency.
- If using a blender or food processor, be careful not to over-process to avoid turning the herbs into a paste.
Nutrition
Calories: 85kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 198mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 415IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.5mg
