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
- 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
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.
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