Description
This vibrant homemade chimichurri sauce is a classic Argentinian condiment made from fresh herbs, garlic, and olive oil. Perfect for adding a zesty and herbaceous flavor to grilled meats, vegetables, and more. It’s easy to prepare, requires no cooking, and can be customized with or without cilantro to suit your preferences.
Ingredients
Scale
Herbs and Fresh Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional)
- 4 cloves garlic, minced
Other Ingredients
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
- Juice of half a lemon (optional)
Instructions
- Mix the Herbs and Garlic: In a medium bowl, combine the finely chopped parsley, cilantro if using, and minced garlic to form the fresh herb base of the sauce.
- Add the Vinegar and Seasonings: Stir in the red wine vinegar, red pepper flakes, salt, and black pepper until evenly distributed among the herbs and garlic. This adds acidity and spice to the sauce.
- Incorporate Olive Oil and Lemon Juice: Gradually blend in the extra virgin olive oil and the optional lemon juice until the mixture is fully combined, creating a smooth, flavorful dressing.
- Let the Flavors Develop: Allow the chimichurri to sit at room temperature for at least 15 minutes before serving. This resting time helps meld the flavors for a richer taste.
- Adjust Seasonings: Taste the chimichurri and adjust salt, pepper, or red pepper flakes according to your preference.
Notes
- Chimichurri can be made ahead and stored in the refrigerator for up to 5 days.
- Bring the sauce to room temperature before serving to enhance its flavors.
- Omit cilantro if you prefer a more traditional Argentine-style chimichurri.
