Chimichurri Sauce
This chimichurri sauce is quick and simple, yet it is bursting with herby, tangy flavor. Try pairing it with grilled steak, chicken, or seafood, or even mixed into rice for a bright, savory flavor.
Ingredients
- 1 bunch flat-leaf (Italian) parsley
- 3-4 garlic cloves minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 TBSP dried oregano
- 1/4 tsp dried red pepper flakes
- 1 tsp salt
Instructions
- Add red wine vinegar, shallots, garlic, and dried red pepper flakes to a bowl. Let the ingredients sit while preparing the parsley.
- Separate parsley leaves from stems. Keep leaves only.
- Finely chop parsley leaves.
- Add chopped parsley, olive oil, oregano, and salt to the vinegar, shallot, garlic, and pepper mixture.
- Mix well and enjoy right away, or allow the sauce to sit for 10 minutes to 2 hours to allow flavors to meld.
Notes
- as always, taste the sauce and adjust seasonings to your liking.
- there are many ways to enjoy chimichurri! spoon over grilled meats, mix into rice, or use as a marinade base.
- store in the refrigerator in an air tight container for up to 7 days.
- freeze in ice cube molds and store in a freezer-safe bag for up to 6 months. Bring back to room temperature before serving.
- save parsley stems in freezer to make homemade veggie stock.