Description
This vibrant and fresh Chimichurri recipe is a zesty Argentinean sauce made with parsley, garlic, shallot, oregano, and chili, combined with red wine vinegar and extra-virgin olive oil. Perfect as a tangy accompaniment or marinade for grilled meats and vegetables, it adds an herby, slightly spicy punch to your dishes with minimal effort and only 5 minutes of prep time.
Ingredients
Herbs and Vegetables
- ½ cup chopped flat-leaf parsley
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 1 small red chili, seeded and diced (or 2 tsp red pepper flakes)
Spices and Vinegar
- 1 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Oils
- ⅔ cup good-quality extra-virgin olive oil
Instructions
- Prepare ingredients: Add all ingredients except for the extra virgin olive oil to the bowl of a food processor. This ensures even chopping and blending of herbs and aromatics.
- Pulse the mixture: Pulse the ingredients until finely minced, being careful not to over-process to avoid turning the mixture into a paste. Occasionally stop to scrape down the sides of the bowl as needed.
- Combine with olive oil: Transfer the minced mixture to a medium bowl, then gently stir in the extra-virgin olive oil to create a loose, textured sauce.
- Rest the chimichurri: Allow the chimichurri to rest for about 15 minutes if possible, enabling the flavors to meld and develop fully. After resting, adjust seasoning with additional kosher or sea salt to taste.
- Serve: Use the chimichurri as a flavorful sauce over grilled meats and vegetables or as a marinade to infuse your dishes with fresh, zesty flavors. Enjoy!
Notes
- Do not over-process the chimichurri in the food processor to maintain a textured consistency.
- The sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust the chili heat level by using less or more red chili or red pepper flakes according to your preference.
- Letting the chimichurri rest helps deepen the flavors but it can be served immediately if needed.
- Use the best quality extra-virgin olive oil for the richest flavor.
