Argentinian Chimichurri Sauce
This vibrant, herb-packed Argentinian chimichurri sauce is bursting with fresh flavor. Use it as a table sauce or a marinade for grilled steak, chicken, shrimp, and vegetables. Double the recipe if you plan to use it as both a marinade and a sauce.
Servings: 6 Yield ¾ cup, serving 2 tablespoons
Calories: 126kcal
Equipment
Ingredients
- ½ cup packed finely chopped Italian parsley 1 bunch
- 1 ½ tablespoons finely chopped fresh oregano
- ½ cup extra virgin olive oil
- 2 large garlic cloves zested with a microplane or finely chopped
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2-3 tablespoons finely chopped white onion or finely chopped shallot
- 2 pinches red pepper flakes
- ¼ teasponn sea salt
- ⅛ teaspoon black pepper
Instructions
- Add all ingredients to a bowl and stir together. Taste and season with more salt, pepper, red pepper if desired, or add any additions. See below.
Notes
- Traditional recipes use parsley and oregano, but you can replace some of the parsley with cilantro or marjoram, or add a small amount of mint for a bright, fresh note.
- Add a fresh minced red or green chili such as a jalapeno, fresno, or serrano pepper.
- For color, add a few pink peppercorns.
- Shallot is a great, milder substitute for the white onion.
- Too tangy? Add a pinch of sugar or honey.
Nutrition
Serving: 2tablespoons | Calories: 126kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 4mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 339IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg