Chimichurri Sauce
Servings: 8 servings
Calories: 127kcal
A bright, loose Argentine sauce of hand-chopped parsley, garlic, oregano, and red wine vinegar, never blended.
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Equipment
- Sharp chef's knife
- Cutting board
Ingredients
- 1 1 large bunch fresh flat-leaf parsley (2 cups) finely chopped
- 4 cloves garlic minced (up to 6 for a sharper sauce)
- 2 teaspoons dried oregano
- ½ teaspoon red pepper flakes plus more to taste
- ½ teaspoon kosher salt
- 3 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil mild-to-medium
Instructions
- On a cutting board, finely chop the parsley, garlic, and oregano by hand. Do not use a blender or food processor. Chopping by hand keeps the sauce loose and bright instead of a dark paste. If you must, pulse a processor 2 to 3 times only.
- Combine the chopped herbs and garlic in a bowl with the red pepper flakes and salt. Stir in the red wine vinegar and let sit 5 minutes.
- Pour in the olive oil and stir until combined. It should look loose and spoonable, with the herbs suspended in the oil, not emulsified.
- Cover and rest at room temperature at least 2 hours, or refrigerate overnight, before serving. Bring refrigerated chimichurri back to room temperature before serving.
Notes
- Keeps 1 to 2 weeks refrigerated in an airtight container. The oil firms in the fridge, so let it come to room temperature before serving.
- Freezes up to 3 months in a jar or ice-cube tray.
- For a cilantro version, swap half the parsley for fresh cilantro.
- Fresh oregano works in place of dried, use 2 tablespoons; the flavor reads greener.
- Naturally vegan, gluten-free, and nut-free.
Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 152mg | Potassium: 57mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 646IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg
