Argentinian Chimichurri
Servings: 8 (about 1 cup)
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
author: Olivia's Cuisine
course: Condiments, Dressings and Sauces
cuisine: Argentinian
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.
- 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
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.
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.
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
Author: Olivia's Cuisine
Course: Condiments, Dressings and Sauces
Cuisine: Argentinian