Authentic Argentinean Chimichurri Garlic Herb Sauce
A classic sauce used in Argentina, chimichurri is perfect for adding a burst of flavor to grilled meats. This recipe uses fresh herbs, garlic, and tangy vinegar for a delicious and versatile sauce.
Equipment
- Knife
- Cutting board
- Food processor or blender
- Measuring spoons
- Measuring cups
- Bowl
Ingredients
- 1 cup fresh parsley - chopped
- 1/4 cup fresh oregano leaves - chopped
- 4 cloves garlic - minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon red pepper flakes
- Salt - to taste
Instructions
- Begin by adding the parsley, oregano, and garlic to the bowl of a food processor or blender.
- Pulse until finely chopped, but not pureed.
- Transfer the mixture to a bowl and stir in the red wine vinegar, olive oil, red pepper flakes, and salt to taste.
- Stir well to combine all the ingredients.
- If you prefer a smoother consistency, you can blend the sauce further in the food processor or blender.
- Transfer the chimichurri to a jar or container and store in the refrigerator until ready to use.
Notes
For a milder sauce, use less red pepper flakes.
You can also add a squeeze of lemon juice for an extra tangy flavor.
This sauce can also be used as a marinade or dipping sauce for grilled vegetables or seafood.
Chimichurri can be stored in the refrigerator for up to one week. Make sure to bring it to room temperature before serving.
For a creamier variation, you can also add a tablespoon of mayonnaise or Greek yogurt to the sauce.
Nutrition
Calories: 60kcal
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