Description
Chimichurri is an authentic Argentinian sauce that can be served with grilled meats, used as a marinade, or drizzled over vegetables, and so much more! It’s a deliciously tangy and herbaceous sauce that’s so easy to make.
Equipment
- Cutting board
- Chef’s knife
- Measuring spoons
- Small bowl
Ingredients
Units
Scale
- 1/2 cup parsley, finely chopped
- 2–3 cloves garlic, minced
- 1 medium or 2 small red chilies (such as Fresno chilies), seeds and ribs removed, and finely diced
- 3/4 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
Instructions
- Prepare all ingredients. Chimichurri is best made with finely diced ingredients. You’ll want to finely mince your parsley so there aren’t big chunks of parsley leaves in the sauce. Slice the Fresno pepper in half lengthwise, then remove the seeds and ribs (this is where most of the heat lives in the pepper–keep some of this if you prefer a very spicy sauce). Finely dice the Fresno chili. Finely mince or grate the garlic.
- Add all ingredients to a bowl. Combine the parsley, chili pepper, garlic, oregano, salt, pepper, red wine vinegar, and olive oil.
- Mix and serve. Mix the ingredients together, taste for seasoning and adjust as needed. Then serve with your dinner!
Nutrition
- Serving Size: 1 tbsp
- Calories: 86
- Sugar: 0.3 g
- Sodium: 158.1 mg
- Fat: 9.4 g
- Carbohydrates: 1.1 g
- Protein: 0.3 g
- Cholesterol: 0 mg