Description
This zesty and vibrant Chimichurri Sauce is a classic Argentinian condiment that adds a burst of flavor to grilled meats, seafood, or roasted vegetables. Made with fresh herbs, garlic, and a tangy red wine vinegar base, it’s a versatile sauce that elevates any dish.
Ingredients
Fresh Herb Mixture:
- 1 cup fresh flat-leaf parsley, packed
- 1/2 cup fresh cilantro (optional)
- 4 cloves garlic, minced
Seasonings:
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquid and Brightness:
- 1/2 cup olive oil
- juice of 1/2 lemon (optional for brightness)
Instructions
- Prepare Herbs: Finely chop the parsley, cilantro, and garlic, or pulse in a food processor until minced.
- Mix Ingredients: Transfer the herbs to a bowl and stir in red wine vinegar, red pepper flakes, salt, and black pepper.
- Add Oil: Slowly whisk in the olive oil until well combined.
- Brighten Flavor: Add lemon juice for extra brightness if desired. Let the sauce sit for 10–15 minutes before serving.
Notes
- Chimichurri is best served fresh but can be stored in the refrigerator for up to 5 days.
- Bring to room temperature before using.
- Serve over grilled steak, chicken, seafood, or roasted vegetables.
