Chimichurri Sauce Recipe
A vibrant and tangy Chimichurri Sauce that combines fresh herbs, garlic, shallots, and a medley of spices blended with olive oil and red wine vinegar. Perfect as a versatile condiment for grilled meats, roasted vegetables, or as a flavorful marinade, this recipe comes together quickly using a food processor and requires no cooking.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Ingredients
Herbs and Aromatics
- 1 small shallot, cut into wedges
- ¾ cup fresh flat-leaf parsley leaves
- 2 garlic cloves
- 1 tablespoon fresh oregano leaves
Seasonings
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes
Liquids
- ¾ cup extra-virgin olive oil
- ¼ cup red wine vinegar
Instructions
- Pulse the ingredients: Add the shallot, parsley, garlic, oregano, kosher salt, and black pepper to a food processor. Pulse the mixture until it is well combined but still retains a slightly chunky texture, ensuring the herbs and aromatics are evenly chopped without being pureed.
- Stir and serve: Transfer the herb mixture to a small bowl. Pour in the extra-virgin olive oil, red wine vinegar, and red pepper flakes. Stir everything together thoroughly to combine all the flavors evenly. Store the chimichurri sauce in an airtight container in the refrigerator, where it will keep fresh for up to 2 weeks.
Notes
- For the best flavor, use fresh, high-quality herbs and extra-virgin olive oil.
- Adjust the amount of red pepper flakes to control the heat level according to your preference.
- This sauce is traditionally served with grilled meats but also works wonderfully as a dip or on roasted vegetables.
- Allow the sauce to rest for at least 10 minutes after preparation to let the flavors meld.
- Keep refrigerated and stir well before serving if separated.
Find it online: https://justsosavory.com/chimichurri-sauce-recipe/
