Chimichurri Sauce with Parsley (Print Version)
# Ingredients:
01 -
½ cup chopped flat-leaf parsley
02 -
4 cloves garlic, chopped
03 -
1 shallot, chopped
04 -
1 teaspoon dried oregano
05 -
1 small red chili, seeded and diced (or 2 teaspoons red pepper flakes)
06 -
3 tablespoons red wine vinegar
07 -
1 teaspoon salt
08 -
½ teaspoon fresh ground black pepper
09 -
⅔ cup extra-virgin olive oil
# Instructions:
01 -
Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced, ensuring not to over-process into a thick paste.
02 -
Transfer the minced mixture to a small bowl and pour the extra-virgin olive oil over it. Gently mix to combine and allow the chimichurri to stand for 15 minutes, if possible.
03 -
Serve over grilled meats or vegetables, or use as a marinade. Enjoy!
# Notes:
01 -
Remove as much parsley stem as possible, using primarily the leaves.
02 -
Using garlic powder instead of fresh garlic is not recommended.
03 -
While shallots are optional, they can be included for added flavor.
04 -
Dried oregano is more traditional, but fresh oregano can be substituted (1 teaspoon dried = 1 tablespoon fresh).
05 -
Store prepared chimichurri in an airtight container and refrigerate until use. Bring to room temperature before serving.
06 -
Chimichurri pairs well with grilled meats, rice, or tacos.