Chimichurri Sauce
Argentine chimichurri sauce is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes and is an easy, super flavorful addition to grilled meats and so much more. Plus, it takes just 10 minutes to make.
Ingredients
- 1 cup fresh flat-leaf parsley firmly packed, trimmed of thick stems
- 3 cloves garlic
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1/3 cup extra virgin olive oil
- 2 tablespoons red or white wine vinegar
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.
Notes
Argentine chimichurri sauce is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes and is an easy, super flavorful addition to grilled meats and so much more. Plus, it takes just 10 minutes to make.
Tried this recipe?Let us know how it was!