Easy Homemade Chimichurri Sauce
Contents
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Preparation:
Ingredients:
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- 2 cups fresh Italian parsley, loosely packed
- 5 cloves garlic, peeled and smashed
- 2 tablespoons shallots, roughly chopped
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced (about 2 tablespoons)
- 1 tablespoon fresh oregano, chopped (dried works too, but fresh is more fragrant)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili pepper flakes
- 1/2-3/4 cup extra virgin olive oil
Method:
- Combine ingredients: In a food processor, add the parsley, garlic, shallots, red wine vinegar, lemon juice, oregano, salt, pepper, and red chili pepper flakes.
- Pulse: Pulse the ingredients until finely chopped and well combined.
- Add oil: With the food processor running, slowly stream in the extra virgin olive oil until the sauce reaches your desired consistency.
- Taste and adjust: Taste the sauce and adjust seasoning if needed.
- Let it sit: Transfer the chimichurri sauce to a jar or airtight container. Let it sit for at least 30 minutes to allow the flavors to meld.
- Store: Store in the refrigerator for up to 2 weeks.
Enjoy! This versatile sauce is a great accompaniment to grilled meats, fish, or vegetables.
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