Description
This Easy Chimichurri Sauce recipe is a vibrant and flavorful Argentine condiment made with fresh parsley, garlic, olive oil, red wine vinegar, oregano, and spices. Perfect for enhancing grilled meats, vegetables, or as a zesty dip, this no-cook sauce comes together in just 10 minutes and develops its rich flavors when refrigerated for a few hours. A versatile and fresh addition to any meal.
Ingredients
Scale
Chimichurri Sauce Ingredients
- 1 cup finely chopped flat leaf parsley (from 1 bunch parsley)
- 4 garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Chop the herbs and garlic. Finely chop the flat leaf parsley and garlic cloves using a knife. Avoid using a food processor to preserve texture. Transfer the chopped ingredients into a mixing bowl.
- Combine ingredients. Add the extra virgin olive oil, red wine vinegar, dried or fresh oregano, fine sea salt, freshly ground black pepper, and crushed red pepper flakes to the bowl with parsley and garlic. Stir well to combine all ingredients evenly.
- Refrigerate to meld flavors. Cover the bowl with plastic wrap and refrigerate the chimichurri sauce for at least 2 hours, preferably overnight. This resting time allows the flavors to blend beautifully. Store the sauce in the refrigerator and use within one week for best freshness.
Notes
- Do not use a food processor to chop parsley and garlic, as it can make the sauce too mushy.
- The sauce tastes best after resting overnight but can be served after 2 hours.
- Adjust red pepper flakes to your preferred level of spiciness.
- Store in an airtight container in the refrigerator for up to one week.
- Great as a condiment for grilled meats, vegetables, or as a marinade.
