Authentic Argentinian Chimichurri Sauce
A vibrant, herb-driven condiment traditionally served with grilled meats, emphasizing fresh parsley, garlic, and tangy vinegar.
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Ingredients
- 1 cup, finely chopped Fresh flat-leaf parsley
- 4 minced Garlic cloves
- 1 teaspoon Dried oregano
- 2 tablespoons Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 1/2 teaspoon Red chili flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Warm water(optional)
- 1 teaspoon Fresh lemon juice(optional)
Instructions
- 1
Finely chop the fresh flat-leaf parsley by hand; avoid using a food processor to prevent the sauce from becoming a paste.
- 2
Mince the garlic cloves as finely as possible and place them in a medium-sized glass mixing bowl.
- 3
Add the dried oregano, red chili flakes, salt, and black pepper to the bowl with the garlic.
- 4
Pour in the red wine vinegar and optional warm water, stirring to allow the dried herbs to rehydrate for 2 minutes.
- 5
Whisk in the extra virgin olive oil slowly until the ingredients are well combined.
- 6
Stir in the finely chopped parsley and lemon juice until the herbs are fully coated in the oil and vinegar.
- 7
Cover the bowl and let the sauce sit at room temperature for at least 2 hours to allow the flavors to meld.
- 8
Serve at room temperature over grilled steak, chicken, or chorizo.
Nutrition per Serving
135
Calories
0g
Protein
1g
Carbs
14g
Fat
0g
Fiber
0g
Sugar
290mg
Sodium
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