How To Make Homemade Chimichurri Sauce
Add a kick to your meat dishes with this chimichurri sauce! It’s an Argentinian sauce similar to pesto made with parsley, oregano, olive oil, and vinegar.
Serves:
Ingredients
- 1fresh flat-leaf parsley,large
- 1fresh oregano
- 5garlic cloves
- 1small shallot
- ¾cupolive oil
- ¼cupred wine vinegar
- kosher salt,to taste
- 1tspred pepper flakes
- 1lemon,zested
Instructions
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Wash and dry the herbs.
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Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup of the chopped parsley to a medium bowl.
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Remove the oregano leaves from the stems, then roughly chop. Add ¼ cup of the chopped oregano to the bowl with the parsley.
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Peel the garlic cloves, then mince. Add them to the bowl of herbs.
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Peel and mince the shallot, then add to the bowl.
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Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine.
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Add the lemon zest, then whisk to incorporate.
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Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
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Serve over grilled steak, chicken, seafood, or even veggies, and enjoy!
Nutrition
- Calories: 759.67kcal
- Fat: 81.21g
- Saturated Fat: 11.22g
- Monounsaturated Fat: 59.11g
- Polyunsaturated Fat: 8.60g
- Carbohydrates: 9.59g
- Fiber: 2.15g
- Sugar: 2.57g
- Protein: 1.44g
- Sodium: 392.91mg
- Calcium: 47.77mg
- Potassium: 170.35mg
- Iron: 1.54mg
- Vitamin A: 7.08µg
- Vitamin C: 19.87mg
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