Chimichurri Sauce Recipe
This tasty Chimichurri sauce of minced fresh herbs with garlic, chiles, vinegar, and oil will immediately enhance anything you serve it with. I'm not sure there is an easier-to-make accompaniment that can elevate your meal than this.
Ingredients
- ½ bunch finely minced Italian parsley, , about 1/2 cup minced
- 3 tablespoons finely minced oregano
- 2 finely minced cloves of garlic
- 1 seeded and finely minced Fresno pepper
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- coarse salt and pepper to taste
Instructions
- Add all the ingredients to a large bowl and mix until completely combined.
- Cover and keep in the refrigerator until ready to use.
Notes
Make-Ahead: You can make this up to 3 days ahead for freshness. Keep it covered in the refrigerator.
How to Store: Keep covered in the refrigerator for up to 10 days. Keep covered in the freezer for up to 3 months. I like to put them in silicone ice cube trays and pull them out as needed. They can be added to hot pans from the freezer or thawed in the fridge for 1 day, or until thawed, before using.
Like a soup recipe, this will taste better a few days later as flavors infuse more.
Feel free to use most of the stems on the parsley or even the oregano as long as they are tender and flavorful. Be sure to finely mince so that nothing is crunchy or hard to eat.
Chimichurri ingredients can also vary, so add cilantro, thyme, shallots, or lemon juice. Feel free to customize it to your liking.
Add some Fresno pepper pith and seeds if you like a spicier sauce. Or you can use a spicier chile, like a habanero.
Nutrition
Calories: 695kcalCarbohydrates: 13gProtein: 2gFat: 73gSaturated Fat: 10gSodium: 9mgPotassium: 189mgFiber: 7gSugar: 1gVitamin A: 406IUVitamin C: 18mgCalcium: 250mgIron: 6mg