Argentinian Chimichurri Sauce
Discover the authentic flavors of Argentina with this easy chimichurri sauce recipe. Packed with fresh ingredients and bursting with vibrant taste, it's the best chimichurri recipe you'll ever try!
Servings: 16 tbsp
Calories: 65kcal
Equipment
- Cutting board
- Chef knife
- Measuring cups
- Food processor optional
Ingredients
- 2 cups fresh parsley leaves packed
- 2 tbsp fresh oregano leaves or 2 tsp dried
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
- Place parsley, oregano, and minced garlic in a food processor. Blend until finely shredded, scraping the sides as needed.
- In a bowl, combine red wine vinegar, salt, and red pepper flakes, stirring until the salt dissolves.
- Add the chopped parsley mix to the bowl.
- Pour in olive oil and thoroughly combine.
- Serve at room temperature.
Notes
- Nutrition data is per tablespoon.
- You can use dried oregano as a substitute for fresh.
- Add some fresh cilantro or mint leaves for a different flavor profile.
- Adjust the spice level to your taste by increasing or reducing the amount of red pepper flakes.
- Chop herbs and garlic by hand if you don't have a food processor. While this is more traditional, it will result in a coarser and chunkier texture.
- Store your chimichurri sauce in an airtight container in the refrigerator. It will stay fresh for up to one week. It can also be frozen. Bring to room temperature and stir well before serving, as the oil will solidify in the refrigerator.
Nutrition
Calories: 65kcal | Total Carbohydrate: 1g | Protein: 0.3g | Total Fat: 7g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 52mg | Dietary Fiber: 1g | Total Sugars: 0.1g | Vitamin A: 652IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg | Includes Added Sugar: 0g