Chimichurri Sauce
Learn how to make this authentic Argentinian chimichurri sauce recipe with parsley and cilantro! This aromatic green sauce is a popular herb condiment that goes well with grilled vegetables!
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Servings :
Calories : 216kcal
Ingredients
- ½ cup (100 ml) olive oil
- 2 tbsp red wine vinegar
- 1 shallot minced
- 1 clove garlic minced, or more for a very intense garlic taste
- 1 red chili pepper seeded & minced
- 1 bunch (20 g) Italian parsley finely chopped
- 1 bunch (20 g) cilantro finely chopped
- 1 tsp dried oregano
- salt & pepper
Instructions
- Finely chop the shallot, garlic, chili, parsley, and cilantro. → Remove the seeds and core from the chili pepper for less spiciness.
- Place all ingredients, including the olive oil, red wine vinegar, and dried oregano in a bowl. Mix well and season to taste with salt and pepper. → Let it sit for at least 30 minutes to develop its full flavor!
Notes
In order for the chimichurri sauce to develop its full flavor, you should let it sit for about half an hour (in the refrigerator or at room temperature). If you are in a hurry, you can skip this step.
Store leftovers for up to 3 days in a sealed container in the refrigerator.
Cilantro: I know some folks just don't like it. In this case, use more Italian parsley.
Nutrition
Calories: 216kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Sodium: 8mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 1mg