Roasted Garlic Chimichurri
A smoky, mellow twist on the classic Argentinian herb sauce featuring slow-roasted garlic cloves.
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Ingredients
- 1 large Whole garlic head
- 3/4 cup Olive oil
- 1 packed cup Fresh Italian parsley
- 1/2 packed cup Fresh cilantro
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Lemon juice(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice the top off the garlic head to expose the cloves, drizzle with a teaspoon of olive oil, wrap in foil, and roast for 30 minutes until soft.
- 3
Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl and mash into a paste.
- 4
Finely chop the parsley and cilantro by hand to maintain a rustic texture; avoid using a food processor if possible.
- 5
In a medium mixing bowl, combine the mashed roasted garlic, chopped herbs, and dried oregano.
- 6
Whisk in the red wine vinegar, remaining olive oil, red pepper flakes, salt, and pepper.
- 7
Stir in the lemon juice if using for extra brightness.
- 8
Let the sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Nutrition per Serving
195
Calories
1g
Protein
3g
Carbs
21g
Fat
1g
Fiber
0g
Sugar
295mg
Sodium
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