Description
A vibrant and flavorful chimichurri sauce that complements grilled meats and vegetables beautifully.
Ingredients
Scale
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- ½ lemon, juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili pepper flakes
- ½ – ¾ cup extra virgin olive oil
Instructions
- Start by placing all the ingredients except for the olive oil into your food processor.
- Pulse a few times just until everything begins to break up and meld together.
- Begin slowly adding the olive oil, starting with about ½ cup, and pulse a few more times.
- Don’t puree; we want it to be a chunky, cohesive sauce rather than a smooth concoction.
- If it feels too thick, feel free to add more olive oil until you achieve your desired consistency.
- Serve this aromatic chimichurri sauce over your favorite grilled or smoked meats, seafood, or even roasted vegetables for an unforgettable meal.
Notes
This sauce can be made in advance; let the flavors meld for a few hours, or overnight in the fridge for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg