Chimichurri Recipe
This easy Chimichurri sauce is bursting with fresh herbs, garlic, and a little heat. Perfect for drizzling over steak, chicken, seafood, or veggies, it’s ready in minutes and brings big flavor to any meal.
Servings: 8
Cost: $5
Equipment
- chef's knife
- cutting board
Ingredients
- 1 cup fresh flat-leaf parsley packed
- 1/2 cup fresh oregano or 1 1/2 tablespoons dried
- 4 garlic cloves
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
Instructions
- On a cutting board, mince parsley, oregano, and garlic finely with a sharp knife. (Alternatively, you can pulse in a food processor, if preferred.)
- In a small bowl, mix herbs, garlic, vinegar, red pepper, salt, and pepper with a spatula or spoon.
- Slowly stream in the olive oil while stirring until well blended.
- Allow the sauce to sit 15–30 minutes to allow flavors to blend. Refrigerate leftovers for up to 5 days.
Notes
- The flavor gets even better after it sits for a bit, so if you have time, make it a few hours ahead.
- Store leftovers in the fridge for up to 5 days, or freeze in ice cube trays for quick, single-serve portions.
- Fresh herbs really make this sauce shine, skip the dried herbs for the best flavor.
- Want it spicier? Add extra red pepper flakes or a fresh chili pepper.
Nutrition
Calories: 134kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 155mg | Potassium: 93mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 757IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 2mg