Classic chimichurri Sauce Recipe

Equipment Needed

• Food processor or sharp knife
• Mixing bowl
• Measuring spoons
• Measuring cups

Ingredients

• 1 cup fresh flat-leaf parsley, packed
• 1/2 cup fresh oregano leaves, packed
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Wash and dry parsley and oregano well. Remove thick stems.
2. If using a food processor: Add parsley, oregano, garlic, red pepper flakes (if using), salt, and pepper to the food processor. Pulse until finely chopped.
3. Add red wine vinegar and olive oil. Pulse a few more times until combined but still slightly chunky. Do not over-process.
4. If chopping by hand: Finely chop parsley, oregano, and garlic. Place in a mixing bowl.
5. Add red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper to the bowl. Stir well to combine.
6. Taste and adjust seasoning if needed.
7. Let the sauce sit for at least 10-15 minutes before serving for flavors to blend.

Notes & Tips

• For best flavor, let the chimichurri Sauce sit for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator for up to 5-7 days.
• Use fresh herbs for the best taste.
• This sauce is excellent with steak, chicken, fish, or roasted vegetables.

Nutrition (Per Serving)

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