Chimichurri Sauce

Total Time

10 mins

Prep Time

10 mins

Rating

(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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Inline ingredients (beta)

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In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.

Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.

Season to taste and serve as a sauce over roasted or grilled vegetables.

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.