Argentinian Chimichurri
A 5-minute chimichurri recipe to brighten up your dishes! This chimichurri comes with a delicious garlic flavor that’s perfect for grilled meats and roasted vegetables.
Servings: 16 people
Calories: 124kcal
Equipment
- 1 Blender
Ingredients
- 1 flat leaf parsley large bunch, washed, stemmed, and dried
- 8 garlic cloves peeled
- 3 tbsps onion chopped
- 5 tbsps distilled white vinegar or more to taste
- 5 tbsps water
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes or more to taste
- ½ teaspoon ground black pepper
- 1 cup extra virgin olive oil
Instructions
- Place the parsley and garlic in a food processor or blender.
- Add the onion, vinegar, water, salt, oregano, red pepper, and black pepper.
- Process in brief bursts until the salt crystals are dissolved.
- Add the olive oil slowly while blending until the chimichurri looks fairly coarse.
- Taste and correct the seasonings by adding salt or vinegar.
- Store in an airtight container for up to two weeks.
Notes
Skip store-bought sauces and make your own. This homemade chimichurri is packed with flavor and whips up in just 5 minutes.
With fresh herbs, tangy garlic, and seasoned simply with salt and pepper it’s the perfect addition to any meal.
Keep a batch on hand for the days you need a bit more punch in your meals. Know that with minimal effort you can vary the taste slightly and create a new sauce every time.
Store the chimichurri sauce in the refrigerator in a sealed jar or airtight container for 2-3 weeks. I use a mason jar. The flavors tend to fuse together even more as it’s stored.
Nutrition
Serving: 1tablespoon | Calories: 124kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 147mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg
