Serves 12
93 cal · 15 min
Chimichurri Sauce
Recipe GLPR47bdc92284883f
A vibrant, herbaceous Argentine-style sauce bursting with fresh parsley, garlic, and oregano, balanced with tangy vinegar and bright lemon juice. Perfect for drizzling over grilled meats, poultry, seafood, and vegetables, or as a zesty marinade to infuse bold flavors into your dishes.
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Ingredients
1 cup fresh flat-leaf parsley, leaves only, coarsely chopped
4 garlic cloves, minced
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 tablespoon dried oregano
2 tablespoons minced green onion
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
3 tablespoons fresh lemon juice
1/4 cup water
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Add the chopped parsley, minced garlic, salt, black pepper, red pepper flakes, dried oregano, and green onion to a blender or food processor.
Drizzle in the olive oil, vinegar, lemon juice, and water over the herb mixture.
Pulse the mixture until the herbs and aromatics are finely chopped and evenly distributed, but stop before the sauce becomes a smooth purée—you want a chunky, textured consistency with visible herb pieces.
Taste and adjust seasonings as desired. Transfer to a serving bowl or storage container.
Spoon generously over hot grilled meats, poultry, seafood, or roasted vegetables for maximum flavor. This sauce also works beautifully as a marinade—brush or coat your proteins and vegetables before grilling or roasting.
