Chimichurri
A vibrantly flavored condiment made mostly from herbs that is perfect for use on meats, vegetables, pasta, and sandwiches!
Servings: 8
Ingredients
- 1½ cup fresh parsley chopped, with stems removed
- 2 tablespoons oregano chopped, with stems removed
- 1 tablespoon minced garlic or 3 cloves, minced
- ½ cup extra virgin olive oil
- 2 tablespoons vinegar white, red, sherry or champagne
- ¼ teaspoon red pepper flakes
- salt to taste
Instructions
- Remove stems from herbs
- Finely chop herbs and garlic by hand, or pulse in a food processor
- Mix vinegar, olive oil, and red pepper flakes in a medium bowl. Add herbs and whisk until combined.
- Add salt to taste
Video
[adthrive-in-post-video-player video-id="1XWtQ4wp" upload-date="2021-02-12T00:00:00.000Z" name="How to Make Chimichurri" description="Chimichurri is an incredible sauce for steak, fish, chicken, and vegetables. You can also use it as a salad dressing, dip or spread! It immediately enhances anything and everything, giving it fresh, robust flavor. It comes together quickly with just a few staple ingredients!"]
Notes
Tips
- When using the food processor, use the Pulse button. This will chop the herbs rather than purée them.
- Use fresh ingredients rather than wilted or browning herbs.
- Refrigerate - If you have leftovers, cover and store in the fridge for up to four days. The herbs won't be as fresh, but you can still enjoy it in your cooking.
- Freeze - The best way to freeze chimichurri is to freeze in ice cube trays. Defrost as many cubes you need for your cooking, and then use.
Nutrition
Calories: 129kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 8mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 988IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg