How To Make Classic Chimichurri Sauce
Make your steaks better with this piquant chimichurri sauce! This Argentenian sauce makes the perfect pairing for meats, tacos, and more.
Serves:
Ingredients
- 1cupfresh flat-leaf parsley leaves,from 1 large bunch
- 4medium garlic cloves,peeled
- ½cupextra-virgin olive oil
- ¼cupred wine vinegar
- ½tspfine sea salt,to taste
- ½tspred pepper flakes,to taste
- ½cupred onion,finely chopped, about ½ small
Instructions
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In a small food processor, combine the parsley and garlic. Process until finely chopped, stopping to scrape down the sides as necessary.
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Add the olive oil, vinegar, salt and red pepper flakes to the food processor. Process briefly to combine.
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Transfer the mixture to a small jar or bowl and whisk in the red onion until the mixture is well blended.
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Let the sauce rest for 10 minutes to allow the flavors to meld.
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Serve fresh over steak and other meals, and enjoy!
Recipe Notes
To prevent the sauce from turning a darker color (which doesn’t affect flavor), press plastic wrap directly against the surface before storing. If the olive oil solidifies in the refrigerator, don’t worry—let it warm up for 5 to 10 minutes at room temperature and then whisk to recombine.
Nutrition
- Calories: 1038.80kcal
- Fat: 108.64g
- Saturated Fat: 15.04g
- Monounsaturated Fat: 78.99g
- Polyunsaturated Fat: 11.49g
- Carbohydrates: 15.67g
- Fiber: 3.70g
- Sugar: 4.18g
- Protein: 3.49g
- Sodium: 744.47mg
- Calcium: 128.19mg
- Potassium: 529.05mg
- Iron: 4.99mg
- Vitamin A: 257.70µg
- Vitamin C: 89.88mg
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