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A zingy mix of herbs and spices, this Chimichurri Sauce brings life to any meal. The combo of fresh parsley, zingy garlic, and smooth olive oil makes a tasty topping that works great on grilled foods.
What You'll Need
- Fresh Parsley: ½ cup chopped flat-leaf parsley, adding bright garden flavor to your sauce.
- Smoked Paprika: ¼ teaspoon, giving a subtle smoky taste.
- Red Pepper Flakes: ¼ teaspoon, for just a touch of warmth.
- Dried Oregano: ¼ teaspoon, bringing earthy notes to the mix.
- Sea Salt: ½ teaspoon, pulling all the flavors together.
- Garlic: 1 clove, finely chopped, adding that must-have punch.
- White Wine Vinegar: 2 tablespoons, for that needed zip.
- Olive Oil: ⅓ cup extra-virgin olive oil, forming the smooth base.
How To Make It
- Step 1:
- Mix the vinegar, oil, salt, minced garlic, oregano, paprika and red pepper flakes in a small bowl.
- Step 2:
- Add the chopped parsley and mix until everything's well combined.
- Step 3:
- Try a bit and tweak it to your liking, maybe adding extra salt or pepper flakes if needed.
- Step 4:
- Want it smoother? Just pop everything in a food processor for a few quick pulses or mash it all together with a mortar and pestle.
- Step 5:
- Drizzle your Chimichurri over cooked meats, veggies or use as a dip. Best when fresh but keeps in the fridge for a couple days.
Ways To Serve & Store
- You can drizzle this sauce on grilled food, baked veggies, or use it to dip bread or roasted snacks.
- It tastes best right away, but you can keep it for up to 2 days in the fridge in a sealed container.
- Notice it got thick after cooling in the fridge? Just let it warm up a bit and give it a quick stir.
Quick Tips
- Let your sauce hang out for about 15-20 minutes before using so the flavors can get friendly with each other.
- Like it spicy or mild? Just play with the amount of red pepper flakes you toss in.
Pro Chef Advice
- Chef Mallmann from Argentina says you can't beat Chimichurri paired with a nice grilled steak.
- A little trick from Chef Keller is to squeeze in some fresh lemon for an extra pop of flavor.
Why This Works So Well
- It kicks plain food up a notch with its bright, bold taste, especially when used on grilled stuff.
- You can throw it together in just minutes using basic stuff from your kitchen.
- It's super flexible - use it before cooking as a marinade, after as a sauce, or as a dip.
Mix It Up
- Try using cilantro instead of parsley, or mix up different herbs for a whole new taste.
- Drop in some lemon juice or grated peel to give it a fresh citrus kick.
- Want more heat? Just add extra pepper flakes or throw in some chopped fresh chilies.