Description
This vibrant and zesty Chimichurri sauce is a classic Argentinean condiment made with fresh herbs, garlic, and a tangy red wine vinegar base. Perfect for enhancing grilled meats like steak or chicken, it’s easy to prepare and adds a flavorful punch to any dish.
Ingredients
Chimichurri Sauce Ingredients
- ⅔ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 ½ tablespoons minced garlic (about 4 cloves)
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup chopped parsley leaves (tightly packed; about 1 bunch)
- 1 cup chopped cilantro leaves (tightly packed; about 1 bunch)
Instructions
- Combine the liquids and seasonings: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, salt, dried oregano, black pepper, and red pepper flakes until well combined.
- Add fresh herbs: Stir in the chopped parsley and cilantro leaves by hand to maintain their texture. If preferred, you may pulse everything gently in a food processor, but avoid over blending to prevent the sauce from becoming mushy.
- Chill the sauce: Cover the bowl and refrigerate the chimichurri for at least 10 minutes to allow the flavors to meld together.
- Storage: Store the chimichurri in an airtight container in the refrigerator for up to 4 days. Use it as a vibrant topping or marinade for steak, chicken, or your favorite grilled dishes.
Notes
- For a smoother chimichurri, blend the mixture briefly in a food processor, but do not overblend.
- Letting the sauce rest enhances the flavors and allows them to fully develop.
- Adjust the amount of red pepper flakes based on your preferred level of spiciness.
- Chimichurri is best used fresh but can be refrigerated for up to four days.
- Use fresh parsley and cilantro for the best flavor and vibrant color.
