Description
This vibrant chimichurri sauce recipe is quick, fresh, and perfect for grilled meats, vegetables, or as a zesty marinade. Ready in just 5 minutes, it’s a flavorful condiment that elevates any dish.
Ingredients
- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- Juice of ½ lemon (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon red chili pepper flakes (adjust to taste)
- ½ to ¾ cup extra virgin olive oil
Instructions
- Prepare Ingredients: Add all ingredients except olive oil to a food processor.
- Process: Pulse a few times until ingredients are broken down slightly.
- Add Olive Oil: Start with ½ cup olive oil, adding more while pulsing until you achieve the desired consistency. Avoid over-processing.
- Adjust Consistency: If too thick, add more olive oil to reach your preferred texture.
- Serve: Drizzle over grilled meats, vegetables, or use as a marinade.
Notes
- Use fresh parsley and oregano for the best flavor.
- Adjust red chili pepper flakes to taste for a spicier kick.
- Store in a sealed glass container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Category: Condiment
- Method: No-Bake
- Cuisine: Argentine, Uruguayan
