Chimichurri Sauce
Total Time
10 mins
Prep Time
10 mins
Rating
4.93 out of 5 stars
(88)
Ingredients
4-6 servings
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch of parsley, coarse stems removed)
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Preparation
Step 1
In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.
Step 2
Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Step 3
Season to taste and serve as a sauce over roasted or grilled vegetables.
Step 4
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Chef's notes
Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.
