Chimichurri Sauce
Serves 4 to 6
This easy chimichurri sauce recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.
Equipment
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, 1 tablespoon of the vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
- Season to taste, adding the remaining 1 tablespoon vinegar if desired for a tangier flavor. Serve as a sauce over roasted or grilled vegetables.
Notes
Yield: about 3/4 cup
Freezing tip: Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.
Nutrition facts calculated for a roughly 3-tablespoon serving (1/4 recipe)