This Chimichurri Sauce is a fresh and tangy condiment, perfect for drizzling over grilled vegetables or meats. The blend of parsley, garlic, and olive oil brings a vibrant flavor to any dish.
INGREDIENTS
- Olive Oil: ⅓ cup extra-virgin olive oil, provides a rich base for the sauce.
- White Wine Vinegar: 2 tablespoons, adds a tangy, acidic punch to the sauce.
- Garlic: 1 clove, minced, gives the sauce a robust, savory flavor.
- Sea Salt: ½ teaspoon, to season and enhance the other flavors.
- Dried Oregano: ¼ teaspoon, adds a hint of earthy flavor.
- Red Pepper Flakes: ¼ teaspoon, for a subtle heat.
- Smoked Paprika: ¼ teaspoon, lends a smoky depth to the sauce.
- Fresh Parsley: ½ cup finely chopped flat-leaf parsley, brings a fresh, herbaceous flavor to the sauce.
INSTRUCTIONS
- Step 1:
- In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika.
- Step 2:
- Stir in the finely chopped parsley until fully combined.
- Step 3:
- Taste the sauce and adjust the seasoning if needed, adding more salt or red pepper flakes as desired.
- Step 4:
- For a smoother texture, you can also pulse the ingredients in a food processor a few times or use a mortar and pestle to blend everything together.
- Step 5:
- Serve the Chimichurri Sauce over grilled vegetables, meats, or as a dipping sauce. It’s best used fresh but can be refrigerated for up to 2 days.
Serving and Storage Tips
- Serve Chimichurri Sauce over grilled vegetables, meats, or use it as a dipping sauce for bread or roasted veggies.
- It’s best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.
- If the sauce thickens after refrigeration, let it sit at room temperature for a few minutes and stir before serving.
Helpful Notes
- For a more intense flavor, let the sauce sit for 15-20 minutes before serving to allow the flavors to meld together.
- Feel free to adjust the heat level by adding more or less red pepper flakes to suit your taste.
Tips from Well-Known Chefs
- Chef Francis Mallmann suggests serving Chimichurri with grilled beef for a classic Argentinian pairing.
- Chef Thomas Keller recommends adding a squeeze of lemon juice for extra brightness in the sauce.
WHY YOU'LL LOVE THIS RECIPE
- This sauce adds vibrant and bold flavor to any dish, especially grilled meats and vegetables.
- It’s easy to make and takes just a few minutes to prepare with simple ingredients.
- Chimichurri is highly versatile and can be used as a marinade, finishing sauce, or dip.
VARIATIONS
- Swap out parsley for cilantro or a mix of herbs to create a different flavor profile.
- Add a teaspoon of lemon juice or zest for a citrusy twist on the classic Chimichurri.
- For a spicier kick, increase the amount of red pepper flakes or add fresh chopped chili peppers.