Chimichurri Sauce is herbaceous and savory with a hint of spice, making it the ultimate condiment. This versatile sauce adds bright flavor to grilled meats, vegetables, grain bowls and more, and it takes just 10 minutes to make!
2-3tablespoonsred wine vinegarI recommend adding 2 tablespoons of vinegar initially, then add up to 1 tablespoon more for added tang
1/2teaspoonsea salt
1/4teaspoonblack pepper
1/4teaspoonred pepper flakes
Instructions
Place the parsley leaves, shallot, garlic and oregano in the bowl of a food processor. Pulse until coarsely chopped, or until it reaches the desired consistency, scraping down the sides as necessary.
3/4 cup Italian flat leaf parsley leaves, 1 small shallot, 2 cloves garlic
Scrape the parsley mixture into a medium bowl, then add the olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir well to combine.
1/2 cup extra virgin olive oil, 2-3 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
Let the chimichurri sauce stand for 5-10 minutes to allow the flavors to meld. Enjoy!
Notes
Recipe yields about 1/2 cup of chimichurri sauce.
Pro tip: Make the sauce in advance as it gets better with time.
Store leftover sauce in an air tight container in the refrigerator for up to 2 weeks. For best results, allow the sauce stand at room temperature for 15-20 minutes before serving.
For extra spice, sub the red pepper flakes with your favorite chili pepper.
Serve over roasted or grilled meats or vegetables, drizzle over grain bowls or use as a marinade!