Easy Chimichurri Sauce or Marinade
This bright, flavorful chimichurri recipe can be used as a sauce or marinade to infuse your cooking with Argentinian flavor. Use fresh herbs for the best flavor, and adjust according to your taste preferences.
Servings 8 servings
Calories 130kcal
Ingredients
- 1/2 cup fresh parsley, tightly packed stems removed
- 1/4 cup fresh oregano
- 1 small shallot
- 3 cloves garlic peeled
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 to 2 tsp red pepper flakes optional
- 1/4 tsp coarse sea salt or flaky finishing salt
Instructions
- Finely mince the shallot and garlic. Add to a small mixing bowl.
- Wash and dry the fresh herbs, remove stems, and finely chop. Add to the mixing bowl, along with all remaining ingredients.
- Stir to combine, allowing 15-20 minutes for flavors to combine if possible. Serve with grilled meats, potatoes, or vegetables, or use as a dressing or marinade.
Food Processor Instructions
- Add all ingredients, except for olive oil, to the bowl of a food processor. Pulse several times to combine, or until the shallot and garlic are broken into small pieces.
- Pour in the olive oil, then pulse to combine into a loose sauce. Avoid overmixing, as the texture should be somewhat chunky.
Notes
As written, the yield is approximately 1 cup. Serving size is roughly two tablespoons.
Refrigerate leftovers, then bring to room temperature and mix well before serving again.
Nutrition
Serving: 4servings | Calories: 130kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 81mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 416IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg