Description
A vibrant, garlicky herb sauce perfect for grilled meats, vegetables, and more.
Ingredients
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- ½ lemon, juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red chili pepper flakes
- ½ – ¾ cup extra virgin olive oil
Instructions
- Load the processor (no oil yet). Add the parsley, garlic, shallots, red wine vinegar, lemon juice, oregano, salt, pepper, and chili flakes to a food processor.
- Pulse to chop. Pulse a few times until everything is broken up and starting to look like a coarse herb mixture. Scrape down the sides if needed.
- Add oil gradually. With the processor running on low (or by pulsing), slowly drizzle in ½ cup olive oil.
- Check texture. Pulse just a couple more times. You want it chunky and spoonable, not smooth like pesto.
- Adjust consistency. If it feels too thick, add more olive oil a little at a time (up to ¾ cup total) until it’s the consistency you like.
- Serve. Spoon over grilled or smoked beef, chicken, pork, fish, or vegetables.
Notes
Chimichurri tastes best after resting for 10–20 minutes to allow the flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian