Description
This easy Chimichurri sauce recipe is an Argentinian and Uruguayan-inspired green sauce to remember. It’s chock-full of simple ingredients like fresh herbs, red pepper, garlic, red wine vinegar, and velvety smooth olive oil. Drizzle it on your favorite proteins, crispy potatoes, salads, and sandwiches for a boost of flavor!
Ingredients
- 1/2 cup extra virgin olive oil
- 5 garlic cloves, finely minced
- 1 small shallot, finely chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon crushed red pepper (or 1 fresh red chili pepper, finely chopped)
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- In a medium bowl, add all the ingredients and mix until well combined.
- Let the chimichurri sauce sit and “marinate” for 10 minutes before using.
Notes
- This sauce isn’t overtly spicy, but you can always adjust the amount of red pepper added to the sauce. If you are sensitive to spice, start with 1/4 teaspoon of crushed red peppers or 1/4-1/2 of a finely chopped fresh red chili pepper.
- Chimichurri sauce can be frozen, but the texture will be altered slightly upon thawing. Divide the sauce between an ice cube tray (great for defrosting small portions) or in a small, freezer-safe container such as a glass mason jar. Freeze for up to 3 months, then defrost in the refrigerator before bringing to room temperature.
- Prep Time: 15 minutes
- Category: Sauce
- Method: No Cook