Name: Chimichurri Sauce Recipe
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Other
Ingredients: 0.75 cup Italian flat leaf parsley leaves; 1 shallot; 2 cloves garlic; 1 tsp dried oregano; 0.5 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes

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Chimichurri Sauce Recipe

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Ingredients

Warning0 allergens identified

Chimichurri Sauce Recipe

¾ cup Italian flat leaf parsley leaves

1 shallotpeeled and coarsely chopped

2 cloves garlic

1 tsp dried oreganoor 1 tablespoon fresh

½ cup extra virgin olive oil

2 tablespoons red wine vinegar I recommend adding 2 tablespoons of vinegar initially, then add up to 1 tablespoon more for added tang

½ tsp sea salt

¼ tsp black pepper

¼ tsp red pepper flakes

Instructions

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Instructions

Place the parsley leaves, shallot, garlic and oregano in the bowl of a food processor. Pulse until coarsely chopped, or until it reaches the desired consistency, scraping down the sides as necessary. If you don't have a food processor, you can easily prepare this by chopping these ingredients by hand.

Scrape the parsley mixture into a medium bowl, then add the olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir well to combine.

Let the chimichurri sauce stand for 5-10 minutes to allow the flavors to meld. Enjoy!

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Nutrition

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Tips & Tricks (5)

Bruise Your Herbs First 🌿
Gently crush the parsley and oregano between your fingers before chopping to release essential oils and intensify the aromatics for maximum flavor impact.
Balance Acid and Oil Properly ⚖️
Use a 1:3 ratio of red wine vinegar to extra virgin olive oil as your base; this ensures the sauce emulsifies properly and coats meats evenly without becoming too acidic.
Mince Your Garlic and Shallots Finely ✨
Cut garlic and shallots into uniform, tiny pieces rather than mincing—this prevents them from becoming bitter while maintaining their texture and allowing better flavor distribution.
Make It Ahead for Better Flavor 🕐
Prepare chimichurri 2-4 hours in advance and let it sit at room temperature; this allows all flavors to meld and develop deeper complexity than serving it immediately.
Taste and Adjust Before Serving 👅
Always taste your finished sauce and adjust seasoning by adding more salt, vinegar, or red pepper flakes incrementally—no two batches of fresh herbs are identical.