Chimichurri Sauce
from kristineskitchenblog.comThis Chimichurri recipe is made with fresh parsley, garlic, red pepper flakes, vinegar and olive oil. Serve this delicious sauce with grilled meats, roasted or grilled vegetables, or just dip some crusty bread in it and enjoy!
Servings: 6 servings
Calories: 112kcal
Ingredients
- ½ cup finely chopped fresh flat-leaf parsley remove tough stems, about 1 ½ cups loosely packed fresh parsley leaves before chopping
- 3 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon coarse Kosher salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes or to taste, start with ¼ teaspoon if sensitive to spice
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
Instructions
- Combine the parsley, garlic, dried oregano, salt, black pepper and red pepper flakes in a small bowl.
- Add the red wine vinegar and olive oil. Stir to mix. Taste and adjust the amount of salt and red pepper flakes if needed.
- Chimichurri can be used immediately or you can set it aside for 15 minutes to an hour to let the flavors meld.
Video
Notes
- Chop the parsley finely by hand or use a food processor fitted with the steel blade to chop.
- Makes about 1/2 cup.
- Store in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months. Let it come to room temperature before serving.
Nutrition
Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 200mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 7mg | Calcium: 14mg | Iron: 1mg
