Chimichurri Sauce
A fresh and flavorful chimichurri sauce that adds bright, herby flavor to steak, chicken, vegetables, potatoes, and more.
Servings: 6
Ingredients:
- 1 bunch Italian parsley, finely chopped
- 2 garlic clove, minced or pressed
- 1 tbsp paprika
- ½ tsp crushed red pepper
- ⅓ cup extra virgin olive oil
- 1 tbsp balsamic vinegar, optional
- Salt, to taste
Method:
Start Cooking- Finely chop the parsley and mince the garlic.
- Add the parsley and garlic to a small bowl with the paprika and crushed red pepper.
- Pour in the olive oil and balsamic vinegar, if using.
- Stir until well combined.
- Season with salt to taste.
- Let the chimichurri rest for 15–30 minutes before serving for the best flavor. Bon appétit!
Kitchen Tools:
Notes:
From the kitchen
- Yields about 1 cup.
- Coarsely chop the parsley rather than finely mincing it for the best texture.
- Let the sauce sit for at least 15 minutes so the flavors have time to blend.
- Add dried oregano for a more traditional chimichurri flavor.
- Add more crushed red pepper for extra heat.
- Try smoked paprika for a deeper, smokier flavor.
- Add a little more garlic for a bolder taste.
- Stir in a splash of balsamic vinegar if you prefer a tangier sauce.
- Adjust the olive oil to make the chimichurri thicker or looser.
- Serve with grilled steak, chicken, roasted vegetables, potatoes, or crusty bread.
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Nutrition:
Calories: 114 kcal | Carbohydrates: 2 g | Protein: 0.3 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 9 g | Sodium: 5 mg | Potassium: 38 mg | Fiber: 0.5 g | Sugar: 1 g | Vitamin A: 638 IU | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 0.4 mg
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