Name: Quick Chimichurri Sauce
Prep time: 5 min
Total time: 5 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 cup fresh flat-leaf parsley; 2 teaspoons dried oregano; 3 cloves garlic; 2 tablespoons red wine vinegar; 1 tbsp lemon juice; 0.5 cup olive oil; 0.5 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 tsp black pepper

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Quick Chimichurri Sauce

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a medium bowl, add chopped parsley, dried oregano and garlic.

Stir in red wine vinegar and lemon juice. Season with red pepper flakes, salt and pepper.

Pour in olive oil and whisk together with a fork. Let rest on the counter for at least 10 to 15 minutes to allow the flavors to come together.

Store leftovers in a jar with tight-fitting lid in the refrigerator for up to 5 days. Let come back to room temperature before using leftover chimichurri.

Nutrition

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Tips & Tricks (5)

Bruise Your Garlic First 🧄
Lightly crush garlic cloves with the side of your knife before mincing to release oils and intensify flavor without overpowering the sauce.
Prep Herbs Moments Before 🌿
Chop fresh parsley just before making the sauce to preserve its vibrant color and prevent oxidation that dulls the chimichurri's appearance.
Balance Your Acid Ratio ⚖️
Taste as you add lemon juice and vinegar separately—use more lemon for brightness or more vinegar for tanginess, adjusting to your preference.
Infuse Oil for Depth 🫒
Let the sauce sit at room temperature for 30 minutes before serving to allow the olive oil to absorb herb and garlic flavors fully.
Avoid Over-Processing 🛑
Hand-chop ingredients or pulse briefly in a food processor to maintain rustic texture; over-blending releases bitter compounds from herbs and garlic.