Description
A fresh and herby Argentine-style sauce that’s perfect for grilled meats, vegetables, or as a dip.
Ingredients
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Combine the herbs and garlic. In a medium mixing bowl, stir together the chopped parsley, minced garlic, and fresh oregano.
- Add oil and vinegar. Pour in the olive oil and red wine vinegar, then stir until the herbs are evenly coated.
- Season it. Mix in the red pepper flakes and lime juice. Add salt and pepper a little at a time, tasting as you go.
- Let it rest. Cover and let the chimichurri sit for at least 30 minutes at room temperature so the flavors blend and soften.
- Serve. Spoon over grilled meats or vegetables, or serve in a small bowl as a dip.
Notes
Chimichurri gets better after resting; store leftovers in an airtight container for 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian