Chimichurri Sauce
Whether you're grilling steak, tossing it with roasted potatoes, or even drizzling it over a salad, chimichurri adds that extra punch that elevates any dish. And because it's made from fresh herbs, it’s bright and refreshing, which makes it perfect for summer barbecues, weeknight dinners, or even holiday feasts.
Equipment
- Chef’s knife
- Cutting board
- Mixing Bowl
- Whisk or spoon
- Measuring spoons
- Storage container
Ingredients
For the Chimichurri Sauce:
- 1 cup fresh parsley packed
- 4 cloves garlic minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
For Serving:
- Your choice of grilled meat steak, chicken, pork, etc.
- Grilled vegetables or bread optional, but highly recommended
Instructions
Step 1: Prep the Ingredients
- Start by chopping the parsley. You’ll want to pack it into the measuring cup to get a good amount. Use a sharp chef’s knife for clean cuts, making sure to remove any tough stems.
- Mince the garlic finely. The smaller you chop it, the more flavorful your chimichurri will be!
- Measure out your red wine vinegar, olive oil, and spices so they’re ready to go.
- Pro Tip: The fresher the parsley, the better! If you’re using herbs from your garden, that’s even better.
Step 2: Mix Everything Together
- In a medium-sized mixing bowl, add the parsley, minced garlic, and dried oregano.
- Pour in the red wine vinegar and olive oil.
- Season with salt, black pepper, and red pepper flakes to taste.
- Use a whisk or spoon to mix everything together until it’s well combined.
- Pro Tip: If you want a slightly smoother sauce, feel free to blend it briefly in a food processor. But I love the chunky texture, which gives chimichurri that rustic, homemade feel!
Step 3: Taste and Adjust
- Give your chimichurri a taste and adjust the seasoning as needed. If you want more acidity, add a little more vinegar. If you like it spicier, throw in more red pepper flakes.
- Mix again after adjusting the seasonings to make sure everything is well distributed.
- Pro Tip: Sometimes, letting the chimichurri sit for 15–30 minutes before serving allows the flavors to meld together even more.
Step 4: Serve and Enjoy
- Drizzle your freshly made chimichurri over grilled meat, roasted vegetables, or even a crispy loaf of bread.
- If you’re using it as a marinade, coat your meat with the sauce and let it sit for 30 minutes to an hour before grilling.
Notes
Nutritional Value (Per Serving)
- Calories: 100-120 kcal
- Fat: 10g
- Saturated Fat: 1.5g
- Monounsaturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 1g
- Sodium: 200-300mg (depending on salt used)
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.