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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.