Chimichurri Sauce

Chimichurri Sauce

This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

Ingredients

• ⅓ cup extra-virgin olive oil

• 2 tablespoons white wine vinegar

• 1 garlic clove, minced

• ½ teaspoon sea salt

• ¼ teaspoon dried oregano

• ¼ teaspoon red pepper flakes

• ¼ teaspoon smoked paprika

• ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

Instructions

• In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.

• Season to taste and serve as a sauce over roasted or grilled vegetables.

Notes

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.