Chimichurri Sauce Recipe
Authentic Argentine-style Chimichurri Sauce is bursting with herb and garlic flavor and is perfect on steak, chicken, vegetables, and as a marinade or a dipping sauce.
Servings: 12 servings
Calories: 88kcal
Ingredients
- ½ cup flat leaf parsley, finely chopped
- ¼ cup cilantro, finely chopped
- 2 Tablespoons shallots, finely chopped
- 2 Tablespoons fresh oregano, finely chopped (or 1 teaspoon dried)
- 4 cloves garlic, finely chopped
- 2 Tablespoons red wine vinegar
- 1 Tablespoon red chile flakes
- 1 teaspoon sea salt
- ½ teaspoon black pepper, freshly ground
- ½ cup olive oil
Instructions
- Wash, dry and finely chop the flat leaf parsley, cilantro and oregano. Add to a medium sized bowl or large mason jar.
- Finely chop the shallots and garlic then add to the bowl.
- Add in the red wine vinegar, red chile flakes, sea salt and freshly ground pepper. Stir to combine.
- Drizzle in the olive oil and whisk vigorously to combine. Alternately, combine in a medium jar, seal and shake well.
- If using a mini chopper be sure to just pulse in short bursts, chopping to combine but not puree.
- Serve at room temperature and whisk again before using.
- Remaining chimichurri sauce can be stored, sealed, in the refrigerator for about 2 weeks or frozen for at least 2 months.
Nutrition
Calories: 88kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg