Argentine Chimichurri Sauce (Classic Recipe)
Servings: 6
Calories: 171kcal
Argentine chimichurri sauce is loaded with fresh herbs, it's garlicky and lightly spicy, and traditionally served with grilled meats and vegetables.
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Ingredients
- ¼ cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh oregano (or 1 tablespoon dried oregano)
- 4 garlic cloves, minced
- 2 teaspoons crushed red pepper
- ½ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ⅛ teaspoon kosher salt (or more to taste)
Instructions
- Finely chop the parsley and oregano, and finely mince the garlic. Be sure to use the tender stems of the parsley, they have a lot of flavor and add great texture!
- Add all of the ingredients to a small mixing bowl and stir together. Let stand at room temperature for 15-20 minutes so the flavors can meld together, stir before serving.
Notes
- Adjust the spice to your taste: Add more or less red pepper flakes to get just the right amount of spice.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
- Freezing: Freeze for up to 3 months in freezer safe containers, I like these reuseable silicone sandwich bags, or store in smaller amounts in silicone ice cube trays. Thaw in the refrigerator, then allow to come to room temperature before serving.
- Recipe adapted from chef Michelle Bernstein.
Nutrition
Calories: 171kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 62mg | Potassium: 59mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 437IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
