Description
This easy chimichurri sauce recipe is a vibrant and flavorful Argentinean condiment made with fresh parsley, garlic, olive oil, and red wine vinegar. Perfect for drizzling over grilled meats, vegetables, or using as a marinade, this sauce comes together quickly with just a few simple ingredients and adds a zesty, herbaceous punch to any dish.
Ingredients
Scale
Chimichurri Sauce Ingredients
- ½ cup packed fresh flat-leaf parsley leaves (from about 1 bunch)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves, finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the Parsley and Ingredients: Roughly chop the fresh flat-leaf parsley leaves from one bunch to help them blend more easily. Gather the olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and optional red pepper flakes.
- Blend the Sauce: Place the chopped parsley, olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes into a small food processor or blender. Pulse 20-30 times until the ingredients are combined and the parsley is finely chopped, forming a cohesive sauce.
- Rest and Serve: Serve the chimichurri sauce immediately for a fresh taste, or refrigerate it for at least 20 minutes to a few hours to allow the flavors to meld and intensify. Use as a topping or marinade with your favorite grilled meats, seafood, or vegetables.
Notes
- For a more intense flavor, let the sauce rest refrigerated for several hours or overnight before serving.
- The red pepper flakes add a subtle heat but can be omitted if you prefer a milder sauce.
- This sauce keeps well in an airtight container in the refrigerator for up to one week.
- Use fresh, high-quality olive oil for the best taste.
- Adjust salt and vinegar according to your taste preferences.
