Description
A vibrant, tangy chimichurri sauce perfect for drizzling over grilled meats or roasted vegetables, adding fresh flavor to any dish.
Ingredients
Scale
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- ½ lemon, juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili pepper flakes
- ½ – ¾ cup extra virgin olive oil
Instructions
- Place all ingredients except the olive oil into your food processor. Pulse a few times until everything begins to break down into a cohesive mixture.
- Start slowly adding the olive oil. Begin with just ½ cup and continue to pulse the mixture a few more times. Be careful not to puree; a few gentle pulses will keep the texture just right.
- If the chimichurri is too thick for your liking, add more olive oil gradually until you reach your desired consistency.
- Taste and adjust the seasonings, adding more salt, pepper, or chili pepper flakes if you like it spicier.
- Serve this delicious chimichurri sauce over your favorite grilled or smoked beef, chicken, fish, or roasted vegetables.
Notes
Make ahead for deeper flavors and store in an airtight container for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 157mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg