[ Dish ]
[ The Dish ]
[ The Dish ]
Chimichurri Sauce
Chimichurri Sauce
Chimichurri sauce is a vibrant Argentinian condiment made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil, providing a zesty, herb-packed topping perfect for grilled meats, vegetables, sandwiches, or as a flavorful marinade and dip.
Chimichurri sauce is a vibrant Argentinian condiment made with fresh parsley, garlic, oregano, red wine vinegar, and olive oil, providing a zesty, herb-packed topping perfect for grilled meats, vegetables, sandwiches, or as a flavorful marinade and dip.
Created On: Jun 22, 2024
Created On: Jun 22, 2024
[ Facts ]
[ Facts ]
Main Ingredient
Parsley
Main Ingredient
Parsley
Main Ingredient
Parsley
Total Time
Total Time
Total Time
Cuisine
Argentina
Cuisine
Argentina
Cuisine
Argentina
Servings
8
Servings
8
Servings
8
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
Chimichurri
1/3 cup (10 g) dried oregano
1 tablespoon red pepper flakes, or to taste
3 tablespoons (45 ml) boiling water
3/4 cup (60 g) finely minced flat-leaf parsley leaves and tender stems
6 medium cloves garlic (30 g), very finely minced
1/2 cup (118 ml) red wine vinegar
1 cup (237 ml) neutral oil such as corn, canola, or grapeseed
Kosher salt and freshly ground black pepper
Chimichurri
1/3 cup (10 g) dried oregano
1 tablespoon red pepper flakes, or to taste
3 tablespoons (45 ml) boiling water
3/4 cup (60 g) finely minced flat-leaf parsley leaves and tender stems
6 medium cloves garlic (30 g), very finely minced
1/2 cup (118 ml) red wine vinegar
1 cup (237 ml) neutral oil such as corn, canola, or grapeseed
Kosher salt and freshly ground black pepper
[ Steps ]
[ Steps ]
Chimichurri
In a medium heatproof bowl, combine 1 tsp dried oregano and ¼ tsp red pepper flakes.
Pour in 2 Tbsp boiling water, stir, and let sit for 5 minutes until the oregano and flakes absorb the water.
Add ½ cup chopped parsley, 2 cloves minced garlic, and 1 Tbsp red wine vinegar; stir to combine.
Slowly whisk in ⅓ cup olive oil, then season with salt and pepper to taste.
Use immediately or refrigerate until ready to serve.
Make-Ahead & Storage
Store chimichurri in an airtight container in the fridge for up to 1 week.
Though vinegar helps preserve it, homemade garlic-and-oil sauces can pose a botulism risk if kept too long, so we recommend no more than 7 days.
Chimichurri
In a medium heatproof bowl, combine 1 tsp dried oregano and ¼ tsp red pepper flakes.
Pour in 2 Tbsp boiling water, stir, and let sit for 5 minutes until the oregano and flakes absorb the water.
Add ½ cup chopped parsley, 2 cloves minced garlic, and 1 Tbsp red wine vinegar; stir to combine.
Slowly whisk in ⅓ cup olive oil, then season with salt and pepper to taste.
Use immediately or refrigerate until ready to serve.
Make-Ahead & Storage
Store chimichurri in an airtight container in the fridge for up to 1 week.
Though vinegar helps preserve it, homemade garlic-and-oil sauces can pose a botulism risk if kept too long, so we recommend no more than 7 days.
