Chimichurri Sauce
Argentina’s national condiment is Chimichurri Sauce, a savory fresh herb sauce made with parsley, garlic and red pepper flakes. This sauce adds a zesty flavor to grilled meats, vegetables and so much more.
Servings: 1 cup
Ingredients
- 1 bunch Italian flat-leaf parsley roughly chopped
- 3 tablespoons red wine vinegar
- 4 cloves garlic minced
- 2 tablespoons fresh oregano leaves roughly chopped
- 3/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Add all the ingredients except the olive oil to a food processor. Pulse several times until it is coarsely chopped. Stop the motor occasionally to scrape down the sides.
- Pour the mixture into a bowl and whisk in the olive oil. Taste and add additional red pepper flakes according to taste preference.
To Serve:
- Let the sauce sit for 30 minutes before serving for the flavors to meld together.
Video
Notes
- Use flat-leaf parsley and not the curly-leaf parsley.
- Parsley is a mildly bitter herb. Over-processing in the blender causes the chimichurri sauce to be more bitter.
- Stir the oil into the blended herb mixture. If adding the oil to the processor, use the pulsing action. Over-processing the mixture with the olive oil will make it bitter.
- Chimichurri sauce will keep in the refrigerator for 2 weeks in a covered container.
- This sauce can be frozen in a covered container for up to 3 months
Nutrition
Serving: 1tablespoon | Calories: 63kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 19mg
