Argentine Chimichurri Sauce
Print PinServings: 6
Total Time: 2 hours 10 minutes
Calories: 87kcal
This Argentine-inspired chimichurri sauce is the perfect condiment to serve on top of steak, vegetables, or as a sandwich spread.
Ingredients
- ¼ cup light* olive oil
- 2 tablespoon white wine vinegar
- ½ cup fresh parsley, finely chopped ½-1 bunch
- 1 tablespoon minced shallot
- 2 teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- ¾ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Add all of the ingredients to a bowl, and mix together. Make sure to finely chop the parsley.¼ cup light* olive oil, 2 tablespoon white wine vinegar, ½ cup fresh parsley, finely chopped, 1 tablespoon minced shallot, 2 teaspoon minced garlic, ¼ teaspoon red pepper flakes, ¾ teaspoon dried oregano, ½ teaspoon smoked paprika, ¾ teaspoon fine sea salt, ¼ teaspoon ground black pepper
- Cover and refrigerate until ready to serve. Allow the chimichurri an hour or two in the refrigerator before serving so that the oil can absorb the flavor from the spices.
Notes
*I prefer to use light olive oil in this recipe, because regular olive oil is too heavy in the chimichurri. If you only have regular olive oil on hand, that's fine--just keep in mind that it will make the sauce feel heavier.
Equipment
- cutting knife
- cutting board
- small bowl