Description
I love this sauce with grilled meat, especially steak. Chimichurri Sauce is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.
Ingredients
Units
Scale
- 2 cups packed fresh Italian parsley leaves
- 4 medium garlic cloves, peeled and smashed
- 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
- 1/4 cup red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 cup extra-virgin olive oil
Instructions
- Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment.
- Process until finely chopped, stopping, and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute in total.
- With the motor running, add oil in a steady stream.
- Scrape it down the sides of the bowl and pulse a few times to combine.
- Transfer sauce to an airtight container and refrigerate for at least 2 hours or up to 1 day to allow the flavors to meld.
- Before serving, stir and season as needed.
- The chimichurri will keep in the refrigerator for up to 1 week.
Notes
Prepared, tried, and tested, and received from a friend The Wine Guy.
Nutrition
- Serving Size: 1
- Calories: 102
- Sugar: 0
- Sodium: 57
- Fat: 11
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 1
- Protein: 0
- Cholesterol: 0
