Chimichurri
This easy chimichurri recipe is a bright, fresh, herby uncooked green sauce that comes together in just minutes. Use as a marinade or to drizzle over meats and grain bowls.
Yield: 1 cup
Ingredients
- ½ cup extra virgin olive oil
- ½ cup finely chopped flat leaf parsley
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed red pepper flakes
- ¾ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, add all of the ingredients and whisk together very well.
- Let sit for at least 10-15 minutes to allow the flavors to combine, then whisk again and serve.
Save This Recipe
Notes
Olive oil: A good quality olive oil with a good flavor is important to use here, since it’s the main component of the sauce.
Parsley: Fresh parsley adds the bright green color and the big punch of citrus herby flavor. Be sure to finely chop it so it integrates well into the sauce.
Garlic: Feel free to add an extra clove of garlic if you want to punch up the garlic flavor. Or if you aren’t a fan, reduce it to just 2 cloves.
Vinegar: Red wine vinegar is the go-to for this sauce. You could try a white wine vinegar or apple cider vinegar, but it will slightly alter the flavor.
Red pepper flakes: Feel free to adjust this to your desired level of heat. (As written, it’s just a bit of background heat, not at all spicy.) You can also substitute a small red chili instead of the red pepper flakes if desired. Just be sure to chop it very finely.
How to use: Use this green sauce for marinating steak, chicken or pork. You can also use it to drizzle over cooked meats or kabobs. Or use to drizzle over grain bowls for some extra oomph. It’s even delicious on top of grilled or roasted vegetables.
How to store: Leftover sauce can be stored in a covered container in the refrigerator for up to a week. If the oil solidifies, bring the sauce to room temperature then whisk it well. You can also store it in a glass jar and just shake the sauce instead of whisking it.
How to freeze: This sauce freezes well! I recommend you freeze extra sauce in ice cube trays. Once frozen, pop the cubes out of the tray and transfer to a freezer-safe ziplock bag that has a label and date on it. Freeze for up to 3-4 months. Thaw overnight in the refrigerator or add a frozen cube directly to a pan when cooking.
Nutrition
Serving: 2tablespoons | Calories: 126kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 137mg
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
