Chimichurri Sauce
This vibrant green sauce has been making waves across the globe with its bold, herbaceous flavor profile and zesty kick. A perfect accompaniment for grilled meats and vegetables.
Servings: 6 people
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.