Chimichurri Sauce Recipe
This bold and zesty chimichurri sauce bursts with fresh herbs, garlic, and tangy vinegar. It is perfect for grilled meats, roasted vegetables, or grain bowls.
Ingredients
- ⅓ cup extra-virgin olive oil
- 2 tablespoon white wine vinegar
- 1 clove garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup fresh flat-leaf parsley finely chopped, coarse stems removed
Instructions
- Finely chop the parsley by hand, removing any thick stems. You want small, even cuts for better texture and flavor.
- In a small bowl, whisk together the vinegar, minced garlic, sea salt, oregano, red pepper flakes, and smoked paprika.
- Slowly pour in the olive oil while whisking continuously to emulsify the mixture.
- Stir in the chopped parsley and mix well until fully coated with the oil and vinegar mixture.
- Let the sauce sit for 5–10 minutes before serving to allow the flavors to meld.
- Taste and adjust seasoning as needed—add more salt, vinegar, or red pepper flakes to suit your preference.
Notes
- For the best texture, always chop parsley by hand rather than using a food processor.
- Let the sauce rest to enhance flavor.
- Use fresh garlic for the brightest taste, and balance acidity with extra oil or vinegar as needed.
- Chimichurri stores well for 3–4 days in the fridge and can be frozen in small portions for later use.
Nutrition
Calories: 128kcalCarbohydrates: 2gProtein: 0.4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 295mgFiber: 0.4gSugar: 1gVitamin A: 427IUVitamin C: 22mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!