Easy Chimichurri Sauce
- PREP 15min
- TOTAL 15min
Chimichurri sauce livens up pretty much anything you throw at it, and you can use it 100 different ways. Try spooning it over steak, shrimp, chicken and vegetables. You can also toss it with pasta or rice. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
You Will Need
2 cups (50g) packed parsley leaves and tender stems
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
1/2 teaspoon dried oregano
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
1/2 cup (120ml) extra-virgin olive oil
1/4 cup to 1/3 cup (60ml to 80ml) red wine vinegar, adjusted to taste
Directions
Mince the garlic and shallot, and then add to a medium bowl.
Finely chop the parsley, then add to the bowl along with the oregano, salt, red pepper flakes, olive oil, and red wine vinegar.
Stir, taste, and season with more salt or red pepper flakes if needed.
Let the sauce stand at room temperature for 20 minutes before serving.
The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the color of the parsley dulls slightly).
Adam and Joanne's Tips
- Food processor or blender: Pulse the garlic and shallots until minced. Add the parsley, oregano, salt, and red pepper flakes, pulsing until finely chopped. Scrape down the sides, then pour in the olive oil and vinegar. Pulse a few more times to combine, but avoid over-processing for the best texture. Finally, taste and adjust the seasonings to your liking.
- Oregano: Use 2 teaspoons chopped fresh oregano leaves as a substitute for dried.
- The nutrition facts provided below are estimates.