Scan for full recipe
Chimichurri Sauce
This easy chimichurri sauce is made with fresh parsley, garlic, olive oil, red pepper flakes, vinegar, and oregano. It's a fresh, garlicky sauce that's perfect over steak, chicken, seafood and vegetables.
Ingredients
- 1 cup finely chopped flat-leaf parsley, from 1/2 bunch
- 3-4 medium garlic cloves, finely minced
- 1/3 cup extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1/2 tsp dried oregano, or 1 1/2 tsp fresh oregano
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
Instructions
- Finely chop parsley and garlic cloves with a sharp knife* and transfer to a bowl.
- Add remaining chimichurri ingredients and stir to combine.
- Cover and rest for 10 to 30 minutes for the flavors to meld, or you can refrigerate it overnight.
Notes
*Chopping by Hand: For the best texture, finely chop the parsley and garlic with a sharp knife rather than a food processor. If using a food processor, pulse the parsley and garlic just a few times, making sure you don't puree them.
To Store Chimichurri: cover and refrigerate for up to 4 days. If refrigerated, let it sit at room temperature until the olive oil loosens, and stir before serving.
To Store Chimichurri: cover and refrigerate for up to 4 days. If refrigerated, let it sit at room temperature until the olive oil loosens, and stir before serving.
Nutrition Facts
Chimichurri Sauce
Amount per Serving
Calories
85
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Sodium
151
mg
7
%
Potassium
51
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.4
g
2
%
Sugar
0.1
g
0
%
Protein
0.3
g
1
%
Vitamin A
653
IU
13
%
Vitamin C
10
mg
12
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.