Argentinian Chimichurri
Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.
Ingredients
- 1 cup finely chopped parsley, about half a bunch
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 4 garlic cloves, minced
- 1-2 red chili peppers, seeded and finely chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon lime juice
- ½ cup sunflower seed oil
- Kosher salt and freshly ground pepper, to taste
Instructions
- Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
- Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
- Taste for seasoning and adjust as needed.
- Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.
Notes
Make ahead and storing:
Chimichurri sauce can be made ahead and refrigerated for up to 3 weeks. However, it is best served within 24-48 hours for freshness.Freezing:
Freeze chimichurri sauce in individual cubes using an ice tray. Once solid frozen, you can transfer to a freezer bag. Thaw and bring to room temperature before using.Nutrition
Serving: 2tablespoons, Calories: 130kcal, Carbohydrates: 2g, Protein: 1g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Sodium: 5mg, Potassium: 69mg, Fiber: 1g, Sugar: 1g, Vitamin A: 659IU, Vitamin C: 12mg, Calcium: 34mg, Iron: 1mg