Description
A vibrant chimichurri sauce, perfect for grilled meats and veggies, bringing together fresh herbs and zesty flavors.
Ingredients
Scale
- 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
- In a food processor, combine the parsley, garlic, shallots, red wine vinegar, lemon juice, oregano, salt, pepper, and red chili pepper flakes. Pulse a few times until the mixture begins to break up and come together.
- While pulsing, slowly add in the olive oil, starting with just ½ cup. Continue to pulse a few more times until nicely textured.
- If the sauce feels too thick, gradually drizzle in more olive oil until you reach your desired consistency.
- Taste and adjust seasoning if needed, adding more salt or lemon for brightness.
- Serve immediately over your favorite grilled meats or vegetables, or let it rest in the fridge for a couple of hours for deeper flavors.
Notes
Make-ahead friendly and perfect for various dishes. Store leftovers in an airtight container in the fridge for up to a week, and simply add olive oil or water to loosen it if thickened.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg