Chimichurri Sauce
123kcal
Ingredients
- 1/2 teaspoon kosher salt
- 2 tablespoons hot water (30 ml)
- 1 cup fresh flat-leaf parsley (30 g) packed, finely chopped, about 1 large bunch
- 4 garlic cloves minced
- 2 teaspoons dried oregano or 2 tablespoons fresh, chopped
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup red wine vinegar (60 ml)
- 1/2 cup extra virgin olive oil (120 ml)
Method
- Stir the kosher salt into the hot water until dissolved to make a quick salmuera (salt brine).
- Dry the parsley well, remove the thick stems and chop the leaves finely, stopping before it turns to paste.
- Mince the garlic as finely as possible.
- In a bowl or jar, combine the parsley, garlic, oregano, red pepper flakes and black pepper.
- Stir in the salt water and red wine vinegar, then add the olive oil and stir again.
- Let the chimichurri rest at room temperature for at least 20 minutes (up to 2 hours). Taste and adjust salt or vinegar before serving.
Notes
Storage: Refrigerate in a clean jar and use within 4 days (fresh garlic and herbs in oil), or freeze in ice cube trays up to 3 months.
Serving: Let refrigerated chimichurri sit 20 to 30 minutes at room temperature so the olive oil loosens.
Red chimichurri: Use half the parsley and add 1 tbsp sweet paprika, 1/2 tsp smoked paprika and extra chili flakes.
Nutrition is an estimate per 2-tablespoon serving.