Description
A vibrant and zesty condiment from Argentina, perfect for grilled meats and roasted vegetables.
Ingredients
Scale
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and thoroughly dry the parsley. Chop it finely or pulse in a food processor, being careful not to puree.
- Mince the garlic finely or use a garlic press for better consistency.
- In a medium bowl, combine parsley, garlic, red chili flakes, dried oregano, salt, and pepper.
- Stir in the red wine vinegar and let sit for 1–2 minutes to let the acidity mellow the garlic.
- Slowly drizzle in olive oil while stirring to create a uniform sauce.
- Taste and adjust seasoning as needed.
- Let the chimichurri sit for 15–30 minutes before serving to allow the flavors to meld.
- Store in an airtight container if not using immediately.
Notes
Use the freshest parsley for the best flavor. Adjust red chili flakes for desired heat level.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: chimichurri, sauce, condiment, Argentine, fresh herbs