Description
A fresh, vibrant Argentine-inspired herb sauce made with parsley, garlic, olive oil, and vinegar. This bold and versatile chimichurri instantly elevates grilled meats, vegetables, and more.
Ingredients
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro (optional, or more parsley)
4 garlic cloves, minced
2 tbsp red wine vinegar
1/2 cup olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (adjust to taste)
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Instructions
- Finely chop the parsley and cilantro (if using) to achieve a slightly chunky texture.
- In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, dried oregano, and crushed red pepper flakes.
- Slowly stir in the olive oil until fully combined. Alternatively, pulse ingredients briefly in a food processor, being careful not to over-blend.
- Season with salt, black pepper, and lemon juice if using. Adjust to taste.
- Let the sauce rest for 15 to 30 minutes before serving to allow the flavors to meld.
Notes
For extra heat, add additional crushed red pepper flakes.
Finely minced shallots can be added for subtle sweetness.
Fresh mint adds a refreshing twist, especially when serving with lamb.
Store in an airtight container in the refrigerator for up to 1 week.
Bring to room temperature and stir before serving if olive oil solidifies.
Freeze in ice cube trays for convenient portioning.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No Cook
- Cuisine: Argentine
Nutrition
- Serving Size: 2 tablespoons
- Calories: 180 kcal
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
