Easy Chimichurri Sauce
- PREP 15min
- TOTAL 15min
Thanks to the fresh herbs, this chimichurri sauce recipe livens up pretty much anything you throw at it, and you can use it 100 different ways. Try spooning it over steak or other cuts of beef, shrimp, chicken, pork, and vegetables (examples: chimichurri cauliflower steaks and chimichurri chicken). You can also toss it with pasta or rice. We like our sauce on the tangy, vinegary side. If you prefer things to be a bit more tame, reduce the amount of vinegar to 3 or 4 tablespoons.
You Will Need
2 cups packed parsley leaves and tender stems (50g)
3 to 4 garlic cloves, 1 tablespoon minced
1 medium shallot, minced
½ teaspoon dried oregano
½ to ¾ teaspoon fine sea salt
½ to 1 teaspoon crushed red pepper flakes or 1 jalapeño or Fresno chili pepper, finely chopped
½ cup extra-virgin olive oil (120ml)
¼ cup to ⅓ cup red wine vinegar, adjusted to taste (60-80ml)
Directions
1To make by hand: Mince the garlic and shallot, and then add to a medium bowl. Finely chop the parsley, then add to the bowl along with the oregano, salt, red pepper flakes, olive oil, and red wine vinegar. Stir, taste, and season with more salt or red pepper flakes if needed. Let the sauce stand at room temperature for 20 minutes before serving.
2To make in a food processor: Pulse the garlic and shallots until minced. Add the parsley, oregano, salt, and red pepper flakes, pulsing until finely chopped. Scrape down the sides, then pour in the olive oil and vinegar. Pulse a few more times to combine, but avoid over-processing for the best texture. Finally, taste and adjust the seasonings to your liking.
Adam and Joanne's Tips
- Serving: The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you might notice the color of the parsley dulls slightly).
- Freezing: Divide the sauce between ice cube trays, then freeze until hard. Pop the ice cubes out and store them in an airtight container for 1 month. Thaw overnight in the fridge. As they thaw, the color of the parsley dulls slightly, but the sauce still tastes great.
- Oregano: Use 2 teaspoons chopped fresh oregano leaves as a substitute for dried.
- The nutrition facts provided below are estimates.