Originating from Argentina, this vibrant green sauce has been making waves across the globe with its bold, herbaceous flavor profile and zesty kick. A perfect accompaniment for steak, chicken, pork and vegetables.
What is Chimichurri Sauce?
At its core, chimichurri is a simple sauce made from a blend of fresh parsley, garlic, vinegar, olive oil, and chili pepper flakes. However, within this seemingly straightforward concoction lies a world of depth and complexity, with each ingredient playing a crucial role in achieving the perfect balance of flavors. The bright acidity of the vinegar cuts through the richness of the olive oil, while the garlic adds a pungent kick and the chili flakes provide a subtle heat that lingers on the palate.
How to Store Chimichurri
Store fully prepared Chimichurri it in an airtight container in the refrigerator for at least one week. Chimichurri also freezes very well. If frozen, just let it thaw in the refrigerator overnight. Always serve at room temperature.
Chimichurri Sauce
Ingredients
- 1 cup firmly packed fresh flat-leaf parsley- trimmed of thick stems
- 1 tbsp minced shallot
- 2 garlic cloves
- 2 tbsp fresh oregano leaves (can sub 2 teaspoons dried oregano)
- 1/3 cup extra virgin olive oil
- 2 tbsp red or white wine vinegar (Up to 1/4 cup depending on taste)
- 1.5 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 1/4 tsp red pepper chili flakes
- zest from one lemon
Instructions
- Finely chop the parsley, fresh oregano, shallot and garlic (or process in a food processor several pulses until slightly chunky). Place in a small bowl.
- Stir in the olive oil, vinegar, salt, pepper, lemon zest and red pepper flakes. Taste for seasoning and adjust accordingly.
- Serve immediately or refrigerate. If chilled, return to room temperature before serving. Chimichurri will stay in the refrigerator for at least one week and also freezes well.
