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Sauces

Chimichurri

TIME

15 m

DIFFICULTY

Easy

SERVINGS

4

CALORIES

125 kcal

CARBS

1.1 g

PROTEIN

0.2 g

FAT

13.6 g

Z Chimichurri

About this recipe

Chimichurri is associated with the grilled meats of Argentina and Uruguay, although the origin of its name is uncertain.

WHY YOU’LL LOVE IT

Fresh parsley, garlic, and oregano give this sauce its bold, savory character. Red wine vinegar and lemon add a bright contrast to the rich oil. It’s quick to mix and pairs especially well with grilled meat, chicken, or vegetables.

Ingredients

  • ¼ cup olive oil (2 fl oz / 60 ml)
  • 2 tsp red wine vinegar (⅓ fl oz / 10 ml)
  • 2 tsp fresh lemon juice (⅓ fl oz / 10 ml)
  • 2 tbsp finely chopped fresh flat-leaf parsley (about ⅓ oz / 10 g)
  • 1 garlic clove, finely chopped
  • ½ tsp dried oregano
  • ½ tsp Argentine ají molido or red pepper flakes
  • ½ tsp sweet paprika
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt, or to taste

Preparation

  1. Finely chop the parsley and garlic by hand.
  2. Combine the parsley, garlic, oregano, ají molido, paprika, black pepper, and salt in a bowl.
  3. Stir in the lemon juice and red wine vinegar.
  4. Add the olive oil and mix gently. Let the chimichurri rest for at least 30 minutes before serving.

Tips

Chop the herbs and garlic by hand to keep the sauce textured.
For deeper flavor, prepare it a day ahead and refrigerate it in a covered jar.
Let refrigerated chimichurri return to room temperature and stir before serving.

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