Description
An authentic Chimichurri sauce that’s packed with bright, herbaceous flavors and comes together in just 10 minutes. This recipe keeps for up to 2 weeks in the fridge and makes a fabulous topping, marinade, dip, dressing, you name it!
Ingredients
Units
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- 2 tbsp red wine vinegar
- 1/2 cup high quality olive oil
- 1 cup fresh parsley, minced
- 4 cloves garlic, minced
- 1 tsp minced red chili or red chili flakes
- 1/2 tsp dried oregano
- 1 tsp salt
- a pinch of cracked black pepper
Instructions
- Combine all ingredients. In a jar or bowl combine the parsley, garlic, chili, oregano, salt, pepper, vinegar, and olive oil.
- Mix to combine with a spoon or pulse with an immersion blender for a creamier sauce. Enjoy with steak, chicken, roasted veggies, potatoes, as a dressing for salads, a marinade, you name it!
Notes
- Refrigerate any leftover sauce for up to 2 weeks or freeze for up to 2 months
- Chilis: The chilis can be Fresno, Thai, or Aji. Really any hot red pepper will work. Remove the seeds to prevent the chimichurri from being overly spicy.