Chimichurri Sauce
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup firmly packed flat-leaf parsley
- 2tablespoons fresh oregano
- 1small garlic clove or 1 small shallot
- 1tablespoon champagne or rice wine vinegar
- 1tablespoon fresh lime juice
- ⅓cup olive oil
- ¼ teaspoon red chili flakes
- Salt
Nutritional analysis per serving (4 servings)
178 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Finely chop the parsley, oregano and garlic or shallot. Place in a medium bowl.
- Step 2
Stir in the vinegar, lime juice, olive oil and chili flakes. Add salt to taste.
Private Notes
Comments
I've made chimichuri many times using recipes that very closely match this one. And the best advice is to allow the sauce to steep at room temperature for 3-4 hours. It is a heavenly delight!
Use 1/2 c cilantro + 1'2 c flat leaf parsley
Added a scant tablespoon of capers, delicious
Doubled the recipe, using one cup flat leaf parsley and one cup cilantro. Three smallish garlic cloves. Red wine winegar. Juice from one full lime. I had some Aleppo pepper flakes and used those to taste, along with salt to taste, and also eyeballed the olive oil so the chimichurri was liquidy but not overly so.
Delicious. I used a mini processor to Get the parsley and garlic to the texture I wanted. On hand I have balsamic, white, red wine and apple cider vinegar. I chose the red wine vinegar.
Loved the lightness of this version. Swapped oregano out for cilantro and it was fantastic!