Chimichurri Sauce

Chimichurri Sauce

Bright, herbaceous parsley sauce with garlic and vinegar for grilled meats

Total 1 hr Makes 16 oz Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This Argentine condiment combines finely chopped parsley, garlic, oregano, and red wine vinegar with olive oil for a tangy, herbaceous topping. Traditionally served alongside grilled steak, it also works well on chicken, roasted vegetables, or crusty bread. Making it by hand rather than in a food processor keeps the texture rustic and vibrant.

Ingredients

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small shallot, finely minced
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh lemon juice

Method

  1. Finely chop the parsley and oregano, and mince the garlic and shallot; combine them in a medium bowl.

  2. Add the red pepper flakes, salt, and black pepper to the herb mixture and stir to combine.

  3. Pour in the olive oil, red wine vinegar, and lemon juice, and stir until well combined.

  4. Let the sauce sit at room temperature for at least 1 hour to allow the flavors to meld before serving.

  5. Stir well before serving, and adjust salt or vinegar to taste.

Rate this recipe

★ 4.7 (1)

Chimichurri Sauce

This Argentine condiment combines finely chopped parsley, garlic, oregano, and red wine vinegar with olive oil for a tangy, herbaceous topping. Traditionally served alongside grilled steak, it also works well on chicken, roasted vegetables, or crusty bread. Making it by hand rather than in a food processor keeps the texture rustic and vibrant.

1 hr 16 oz 90 cal

Ingredients

  • 1 cup fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano leaves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 small shallot, finely minced
  • 1/2 teaspoon red pepper flakes
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh lemon juice

Method

  1. 1

    Finely chop the parsley and oregano, and mince the garlic and shallot; combine them in a medium bowl.

  2. 2

    Add the red pepper flakes, salt, and black pepper to the herb mixture and stir to combine.

  3. 3

    Pour in the olive oil, red wine vinegar, and lemon juice, and stir until well combined.

  4. 4

    Let the sauce sit at room temperature for at least 1 hour to allow the flavors to meld before serving.

  5. 5

    Stir well before serving, and adjust salt or vinegar to taste.