Classic Chimichurri Sauce
By Daily SimmerA bright and tangy Argentinian herb sauce made with fresh parsley, oregano, garlic, and vinegar. It works perfectly as a vibrant marinade or a fresh finishing sauce for grilled vegetables and proteins.
Ingredients
Contains Sulfites
Directions
- Mark step 1 done
Wash and thoroughly dry the fresh flat-leaf parsley and fresh oregano (45ml) to prevent the sauce from becoming watery. Finely chop both herbs.
- Mark step 2 done
Place the chopped herbs in a medium bowl along with the minced garlic (4) and red pepper flakes (5ml).
- Mark step 3 done
Stir in the red wine vinegar (60ml), salt (5ml), and black pepper (2.5ml). Let the mixture sit for 5 minutes to allow the flavors to meld.
- Mark step 4 done
Whisking gently, pour in the extra-virgin olive oil (1dl). Stir well to combine. Do not blend the mixture, as the sauce should have a rustic, chunky texture.
- Mark step 5 done
The sauce can be used immediately as a marinade or finishing sauce. Store any leftover chimichurri in a shallow, tightly sealed container and refrigerate within 2 hours. It keeps well in the refrigerator for up to 3 days. Bring it back to room temperature before using.
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