Chimichurri Sauce Recipe
Servings: 8 servings
Calories: 92kcal
Learn how to make chimichurri sauce with a handful of simple ingredients in 10 minutes to add bright, savory, herbaceous flavors to all your meals!
Print Recipe
Equipment
- 1 Large Cutting Board
- 1 Sharp Chef's Knife
- 1 Medium Mixing Bowl
Ingredients
- 1 ½ cups fresh parsley leaves packed (1 bunch parsley)
- 2 tablespoons fresh oregano leaves
- 2 cloves garlic grated or minced
- 1 small shallot minced
- ½ teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes or 1 small red chili pepper finely diced
- 1/2 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
Instructions
- On a large cutting board, finely chop the parsley and fresh oregano. Be sure they are bone dry for the best way to chop.
- In a medium bowl, add the chopped parsley and oregano, minced garlic, minced shallot, dried oregano, crushed red pepper flakes or diced chili pepper, and salt. Stir to combine.
- Add the red wine vinegar and stir to combine. While stirring, slowly drizzle in the olive oil. Taste and adjust seasonings to taste.
Notes
Storage: Transfer leftover chimichurri sauce to an airtight container or glass jar and refrigerate for up to 1 week.
Nutrition
Serving: 1serving | Calories: 92kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 155mg | Potassium: 98mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1009IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg
