Chimichurri Sauce
This easy, authentic chimichurri sauce is perfect for skirt steak, flank steak, and other meats and vegetables. It adds a layer of fresh, herbaceous flavor to any meal! Watch the video below!
Servings: 6 servings
Ingredients
- ½ cup finely chopped flat leaf parsley leaves
- 1 tablespoon finely chopped fresh oregano leaves or 1 teaspoon dried oregano
- 1 tablespoon finely chopped red chili pepper (from one small chili pepper) or ½ teaspoon dried red pepper flakes
- 3 to 4 garlic cloves finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Chop the dry ingredients. Finely chop the parsley, oregano, chili pepper, and garlic. Alternatively, you can pulse the ingredients in a food processor (but see my note above on why I think hand chopping is best!). Then place the chopped ingredients in a small bowl.
- Stir everything together. Add the olive oil, vinegar, salt, and pepper. Stir together and serve immediately or store in the fridge (see storage instructions above).
Video
Notes
- Each serving is about 3 tablespoons.
Nutrition
Calories: 168kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 460IU | Vitamin C: 11mg | Calcium: 24mg | Iron: 1mg