Chimichurri

Chimichurri is a simple combination of parsley, olive oil, vinegar and spices. It’s typically served with grilled meat. Steaks, sausage, chicken and pork all benefit from a generous spoonful of chimichurri!

Course condiment

Cuisine Latin American

Keyword sauces

Prep Time 20

Cook Time 0

Refrigerate 1

Total Time 1 20

Servings

Calories 243kcal

Author Elizabeth

Ingredients

¾ cup Chopped Parsley 1 Large Bunch Parsley, which will be about 4 cups loosely packed after the stems are removed
1 teaspoon Salt
½ teaspoon Dried Oregano
¼ teaspoon Black Pepper
¼ teaspoon Red Pepper Flakes
1 Large Garlic Clove grated or finely minced
1 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar

Instructions

Wash the parsley thoroughly, shake off the excess water and it pat dry. Remove the large stems and keep only the leaves.
Finely chop the parsley. Then remove as much moisture as possible squeezing the parsley with sturdy paper towels or a kitchen towel.
Add the chopped parsley to a medium bowl or jar. Add the salt, dried oregano, black pepper, crushed red pepper flakes, grated garlic, olive oil and red wine vinegar. Stir the sauce well until all of the ingredients are combined.
Refrigerate the chimichurri for at least one hour to allow the flavors to meld together.
Before using the sauce, remove it from the refrigerator a little while before serving to get the chill out. Give it a good stir right before using.

Notes

For the best chimichurri hand chop the parsley instead of using a food processor. If it’s over-processed it will taste grassy. Chop it finely and grate the garlic so that there are no large chunks in the sauce. If you don’t have a small grater, then finely mince it, and press it with the side of a large knife or spoon to make a paste.

Nutrition