Chimichurri Sauce 🌿
This vibrant, herby Argentinian sauce is bold, tangy, and packed with fresh flavors—perfect for grilled meats, roasted veggies, or as a marinade.
Ingredients:
- 1 cup fresh parsley, finely chopped (stems removed)
- ½ cup fresh cilantro, finely chopped (optional, but adds brightness)
- 4 cloves garlic, finely minced
- 2 tbsp fresh oregano, chopped (or 1 tbsp dried oregano)
- 1 tsp crushed red pepper flakes (adjust for heat)
- ½ cup red wine vinegar (or sub with white vinegar or lemon juice)
- ¾ cup extra virgin olive oil (good quality!)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
Instructions:
- Chop the Herbs: Finely chop parsley, cilantro (if using), and oregano. Mince garlic.
- Mix the Sauce: In a bowl, combine all herbs, garlic, red pepper flakes, vinegar, salt, and pepper.
- Add Olive Oil: Slowly drizzle in olive oil while stirring to emulsify slightly.
- Rest & Serve: Let sit at least 30 minutes (or overnight) for flavors to meld. Stir before serving.
Best Uses:
🔥 Grilled meats (steak, chicken, pork)
🥩 As a marinade (brush on before grilling)
🥔 Drizzled over roasted potatoes or veggies
🍞 Dip for crusty bread
Pro Tips:
✔ Texture: For a smoother sauce, pulse in a food processor.
✔ Storage: Keeps in the fridge for up to 2 weeks (oil may solidify—just bring to room temp).
✔ Variations: Add 1 shallot (minced) or 1 tbsp lemon zest for extra zing.
Enjoy your fresh, zesty chimichurri! Let me know if you want pairing ideas. 😊
