Description
A bold and zesty herb sauce from Argentina and Uruguay, perfect for grilled meats, roasted vegetables, and more.
Ingredients
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Combine the herbs and aromatics in a medium bowl: mix the chopped parsley, minced garlic, dried oregano, and red pepper flakes.
- Add the liquids by pouring in the red wine vinegar and olive oil; stir until everything is evenly coated and glossy.
- Season carefully with salt and black pepper; stir and taste for a punchy flavor.
- Let it rest covered for at least 30 minutes at room temperature so flavors meld.
- Serve over grilled meats, poultry, or seafood, or use as a dip or dressing.
Notes
Chimichurri gets better after sitting. Store leftovers in an airtight container for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Mixing
- Cuisine: Argentinian