Description
This traditional chimichurri sauce is a vibrant and herbaceous condiment made with fresh parsley, garlic, red wine vinegar, and olive oil. Perfect for grilled steak, chicken, roasted veggies, and more. This easy no-cook recipe adds bold, zesty flavor to any dish. A must-have in your sauce rotation for summer BBQs or weeknight dinners. Gluten-free, vegan, and packed with flavor!
Ingredients
1 cup fresh flat-leaf parsley
4 cloves garlic
2 tablespoons red wine vinegar
0.5 cup extra virgin olive oil
1 teaspoon dried oregano
0.5 teaspoon red pepper flakes
0.5 teaspoon salt
0.25 teaspoon black pepper
Instructions
1. Finely chop the fresh parsley and garlic until you have a consistent, fine texture.
2. In a mixing bowl, combine parsley, garlic, dried oregano, and red pepper flakes. Stir well.
3. Pour in the red wine vinegar and olive oil. Mix thoroughly until the herbs are coated.
4. Season with salt and black pepper to taste. Adjust based on your preference.
5. Let the sauce sit for 10 minutes so the flavors meld.
6. Serve immediately or refrigerate for up to 7 days. Stir before serving.
Notes
This sauce improves in flavor after sitting for a few hours.
Use flat-leaf parsley for the boldest taste.
Avoid blending; chopping gives authentic texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Argentine, Uruguayan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 0g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg