Prep Time: 15 Minutes

Cook Time: Marinade overnight

Equipment needed: Blender

Difficulty Level: 1 Beer

Chimichurri is a vibrant and zesty sauce that hails from Argentina, where it’s considered a staple condiment for grilled meats. Bursting with fresh herbs, garlic, tangy vinegar, and a touch of spice, this sauce elevates any dish it graces. Its bright green color and bold flavors make it a perfect companion for a variety of grilled or roasted meats, but it also pairs beautifully with vegetables, fish, or even as a marinade.

In this recipe, we’ll guide you through the steps to create a classic chimichurri sauce that’s both easy to prepare and incredibly flavorful. Whether you’re planning a barbecue, a special dinner, or just looking to add a burst of flavor to your meals, chimichurri is sure to become a favorite in your culinary repertoire. Let’s gather our ingredients and get started!

Ingredients:

• 1 ½ Cup Fresh Parsley
• 4 Garlic Cloves, Minced
• 1 teaspoon Italian Seasoning
• 3 Tablespoons Red Wine Vinegar
• ¾ Cup Olive Oil
• 2 Tablespoons Lemon Juice
• 1 teaspoon Red Pepper Flakes
• Jalapeno Slices (Optional; To Taste)

Directions:

1. Prep the Herbs: Finely chop the parsley and oregano. If using dried oregano, crush it between your fingers to release its flavor. 
2. Combine the Ingredients: In a bowl, mix together the chopped parsley, minced garlic, oregano, and red pepper flakes.

3. Add Liquid Ingredients: Gradually stir in the lemon juice, red wine vinegar and then the olive oil. This will create a loose, emulsified mixture.  

4. Season to Taste: Taste the sauce and adjust the seasoning as needed with salt and pepper. You can also add more red pepper flakes or jalapeno slices if you want it to be spicier. 

5. Rest and Marinate: Allow the Chimichurri to sit for at least 20-30 minutes before serving. This gives the flavors time to meld together. Some even prefer making it a few hours in advance or even the day before for more robust flavors. 

6.Serve: Chimichurri is traditionally served at room temperature. It’s a fantastic accompaniment to grilled meats, but it can also be used as a marinade or a sauce for roasted vegetables, or as a flavorful dressing for salads. 

Storage:

Chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. If the olive oil solidifies in the fridge, simply let it come to room temperature before using, and give the container a good shake and stir before serving.

Chimichurri

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Chimichurri is a vibrant and zesty sauce that hails from Argentina, where it’s considered a staple condiment for grilled meats. Bursting with fresh herbs, garlic, tangy vinegar, and a touch of spice, this sauce elevates any dish it graces. Its bright green color and bold flavors make it a perfect companion for a variety of grilled or roasted meats, but it also pairs beautifully with vegetables, fish, or even as a marinade.

In this recipe, we’ll guide you through the steps to create a classic chimichurri sauce that’s both easy to prepare and incredibly flavorful. Whether you’re planning a barbecue, a special dinner, or just looking to add a burst of flavor to your meals, chimichurri is sure to become a favorite in your culinary repertoire. Let’s gather our ingredients and get started!

• Author: Dallas Hahn
• Prep Time: 15 Minutes
• Cook Time: Marinade Overnight
• Total Time: 15 Minutes
• Yield: 1 Pint 1x
• Category: Sauces
• Method: Blender

Ingredients

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Ingredients:

• 1 1/2 Cup Fresh Parsley
• 4 Garlic Cloves, Minced
• 1 teaspoon Dried Oregano
• 3 Tablespoons Red Wine Vinegar
• 3/4 Cup Olive Oil
• 2 Tablespoons Lemon Juice
• 1 teaspoon Red Pepper Flakes
• Jalapeno Slices (Optional; To Taste)

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Instructions

Directions:

1. Prep the Herbs: Finely chop the parsley and oregano. If using dried oregano, crush it between your fingers to release its flavor. 
2. Combine the Ingredients: In a bowl, mix together the chopped parsley, minced garlic, oregano, and red pepper flakes.
3. Add Liquid Ingredients: Gradually stir in the lemon juice, red wine vinegar and then the olive oil. This will create a loose, emulsified mixture. 
4. Season to Taste: Taste the sauce and adjust the seasoning as needed with salt and pepper. You can also add more red pepper flakes if you want it to be spicier. 
5. Rest and Marinate: Allow the Chimichurri to sit for at least 20-3- minutes before serving. This gives the flavors time to meld together. Some even prefer making it a few hours in advance or even the day before for more robust flavors. 
6. Serve: Chimichurri is traditionally served at room temperature. It’s a fantastic accompaniment to grilled meats, but it can also be used as a marinade or a sauce for roasted vegetables, or as a flavorful dressing for salads.

Notes

Storage: Chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. If the olive oil solidifies in the fridge, simply let it come to room temperature before using, and give the container a good shake and stir before serving.