Chimichurri Sauce
This easy chimichurri sauce 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 flavour.
Ingredients
- 80 ml 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
- 120 ml 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, 1 tablespoon of the 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, adding the remaining 1 tablespoon vinegar if desired for a tangier flavour. Serve as a sauce over roasted or grilled vegetables.
Notes
Variations
Swap the herbs. Replace the parsley with cilantro, or use a mix of the two.
Spice it up. Use minced fresh red chili instead of the dried red chili flakes. I love using a finely chopped Fresno chili when I have one on hand. It’s hotter than the dried flakes are, so start with a little and add more to taste.
Make it more traditional. Use red wine vinegar instead of white. Omit the smoked paprika.
Committed to this collection by the hand of Hunter.
