This is the only Chimichurri Recipe you’ll ever need. This chimichurri sauce pairs well with any steak, and it’s oh-so-easy to prepare!
Have you ever tried a Chimichurri Recipe? If not, you need to run to try this. Don’t walk. You won’t be disappointed.
What is Chimichurri Sauce?
Originating in Argentina and Uruguay, Chimichurri is an uncooked condiment that is fantastic on all types of meat. It can be added to meat in various ways — such as brushed or spooned onto food, served on the side, or it makes an amazing marinade.
This green sauce is herby, garlicky, tangy and spicy all at the same time. The condiment is similar to pesto, but it’s made of parsley and red wine vinegar. Loaded with fresh herbs, there’s no sugar added, so it’s healthier than many condiments (like BBQ sauce).
Chimichurri Sauce Recipe Ingredients
This Chimichurri Recipe is very easy to make with minimal ingredients. We make it most often in the summer when our garden is overflowing with fresh parsley.
- Fresh Parsley
- Exra Virgin Olive Oil
- Red Wine Vinegar
- Dried Oregano
- Red Pepper Flakes
How to Make
Preparing this sauce couldn’t be any easier. Simply gather your ingredients, place all ingredients in a food processor bowl or blender, and pulse until finely chopped. Srape down the sides of the bowl as necessary.
- Chimichurri can be adjusted to your taste. Add more or less salt, pepper or garlic cloves. It’s up to you.
- If you don’t have a food processor or blender, you can finely chop the parsley and garlic by hand. Then, place in a bowl and mix with the remaining ingredients.
How to Store?
Store chimichurri in an airtight container in the refrigerator. It should keep well for about 5 days refrigerated.
- 3/4 cup fresh parsley, well packed
- 4 cloves garlic
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- Place all ingredients in food processor or blender container. Cover; process until finely chopped. Serve at room temperature. Pairs well with any steak.
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