Chimichurri Sauce Recipe
A vibrant and herb-forward condiment, this chimichurri sauce delivers a zesty and savory complement to grilled meats, roasted vegetables, and more. Quick to prepare, it infuses dishes with a bold and aromatic flair.
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Servings: 6
Ingredients
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped red chili pepper or ½ teaspoon crushed red pepper flakes
- ½ cup finely chopped flat-leaf parsley
- 3 to 4 garlic cloves minced
- ½ cup extra virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
Instructions
- Finely chop the parsley, oregano, red chili, and garlic, combining them in a small mixing bowl. While a food processor may be used, manual chopping is recommended for optimal texture.
- Incorporate the olive oil, red wine vinegar, salt, and black pepper into the chopped herbs and aromatics. Stir thoroughly to blend the ingredients into a cohesive sauce. Serve immediately or transfer to a sealed container for refrigeration.
Notes
Each portion amounts to approximately 3 tablespoons.
To store, keep the sauce in an airtight container in the refrigerator for up to three weeks.
For extended storage, freeze in a freezer-safe container or ice cube tray for up to three months. Thaw overnight in the refrigerator before use.
To store, keep the sauce in an airtight container in the refrigerator for up to three weeks.
For extended storage, freeze in a freezer-safe container or ice cube tray for up to three months. Thaw overnight in the refrigerator before use.