Authentic Chimichurri Recipe
A fresh, aromatic sauce that’s the ultimate condiment for grilled meat (especially steak!) and veggies, this chimichurri recipe is super easy to whip up and have on-hand all grilling season long.
Servings: 8 servings (1 cup in total)
Ingredients
- 1 cup fresh flat leaf parsley large stems removed and finely chopped
- ½ cup extra virgin olive oil
- 3 large garlic cloves minced
- 3 tablespoons hot water
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons dried oregano
- ¼ teaspoon red chili flakes or to taste
- Salt and pepper to taste
Instructions
- In a medium bowl, mix together garlic, hot water, and oregano. Let stand (AKA “bloom”), releasing their flavors for 2 minutes.
- Add parsley and vinegar. Stir.
- Then add olive oil, chili flakes, and salt and pepper.
- Stir again, and let stand for at least 10 more minutes before enjoying over grilled meat, veggies, bread or however else you love it!
Video
Notes
- Hand chopping parsley and garlic is better because it creates a coarse, rustic texture that clings to meat and keeps the fresh flavors bright. Using a food processor can make it too smooth and slightly bitter.
- Let stand for an hour before enjoying for best results.
- Feel free to use cilantro instead of parsley if preferred.
- You can add in ½ a red bell pepper if desired, or ½ a small red onion (common in Uruguayan versions).
- Like it a little smoky? Try adding in a dash of smoked paprika (common in Uruguayan versions).
Nutrition
Serving: 1serving (about 2 tablespoons) | Calories: 126kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 11mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 657IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg