Chimichurri Sauce
Fresh chimichurri sauce made with parsley, oregano, garlic, red wine vinegar, and olive oil. Perfect for grilled meats, marinades, and dressings. Quick, easy, and full of bold flavor.
Ingredients
- 1 Cup Finely Chopped Flat Leaf Parsley
- 5 Garlic Cloves Whole
- 1/3 cup Extra Virgin Olive Oil or Avocado Oil
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Lemon Juice
- 2 Tbsp fresh oregano 2 short stems
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1/3 tsp Red Pepper Flakes
Instructions
- Into a food processor, add fresh parsley and oregano leaves.
Pour in olive oil, red wine vinegar, lemon juice, red pepper flakes, black pepper, and a generous pinch of sea salt.
Pulse until everything is well combined but still textured.
Taste and adjust salt, acidity, and heat as needed. It should be punchy but balanced.
Transfer to a small bowl or an airtight container and let it rest at room temperature for 20-30 minutes before serving.
Notes
Use flat-leaf parsley for best texture, curly parsley if needed. Fresh oregano gives classic flavor, dried works in a pinch. Fresh garlic is key, roast it first for a milder bite. Red wine vinegar gives bold tang, white wine vinegar is softer. Lemon juice brightens the sauce, lime juice adds a citrusy twist. Always use good-quality extra virgin olive oil for best flavor.
Cilantro Version:
Replace half of the parsley with fresh cilantro for a brighter, Texas de Brazil-style chimichurri. Pairs well with grilled chicken, shrimp, and flank steak. Creamy Version:
Blend in half an avocado, reduce olive oil to ½ cup, and add 2-3 tablespoons water for a smooth, dip-like texture. Mild or Spicy:
Use fewer red pepper flakes for less heat, or add cayenne or fresh hot pepper for extra spice. Storage Tips:
Store in an airtight container in the fridge up to 10 days. Freeze leftovers in ice cube trays for up to 3 months. Adjustments:
Too oily? Add more herbs or vinegar. Too sharp? A pinch of honey balances it. Too salty? Add more parsley or oil to dilute.
Replace half of the parsley with fresh cilantro for a brighter, Texas de Brazil-style chimichurri. Pairs well with grilled chicken, shrimp, and flank steak. Creamy Version:
Blend in half an avocado, reduce olive oil to ½ cup, and add 2-3 tablespoons water for a smooth, dip-like texture. Mild or Spicy:
Use fewer red pepper flakes for less heat, or add cayenne or fresh hot pepper for extra spice. Storage Tips:
Store in an airtight container in the fridge up to 10 days. Freeze leftovers in ice cube trays for up to 3 months. Adjustments:
Too oily? Add more herbs or vinegar. Too sharp? A pinch of honey balances it. Too salty? Add more parsley or oil to dilute.
Nutrition
Serving: 1tbspCalories: 51kcalCarbohydrates: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gSodium: 75mg
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