Chimichurri
Ingredients:
- 60 g (1 cup) fresh parsley
- 6 g (2 tbsp) fresh oregano
- 12 g (4 cloves) garlic
- 120 ml (1/2 cup) olive oil
- 45 ml (3 tbsp) red wine vinegar
- 1 g (1/2 tsp) red pepper flakes
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Chop the herbs finely — a fine chop on the parsley and oregano helps the sauce hold together and coats food evenly.
Mince the garlic — mince it as small as you can for the same reason.
Instructions:
- Combine the herbs: Combine the parsley, oregano, and garlic in a bowl.
- Whisk in the liquids: Whisk in the olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Let it rest: Stir well to combine, then let sit for at least 15 minutes to allow the flavors to meld.
- Serve: Serve over grilled vegetables, tofu, seitan, or roasted potatoes.
- Store: Store in the refrigerator for up to 1 week.
Common Mistakes: Chopping the herbs too coarsely is the most common issue — a fine chop helps the sauce hold together and coats food evenly. Skipping the rest time is another; letting it sit for at least 15 minutes lets the flavors meld into the oil.
Notes: If using dried oregano instead of fresh, add it with the liquids rather than with the fresh herbs, since dried herbs need time in the oil to rehydrate.
Storage: Store in an airtight container in the refrigerator for up to 1 week. The oil may solidify slightly when cold — let it sit at room temperature for a few minutes before serving.
Swaps: Red wine vinegar can be swapped for sherry vinegar or fresh lemon juice. Cilantro can replace some or all of the parsley for a different flavor profile.
Fresh parsley — the base and bulk of the sauce, giving chimichurri its signature bright green color and grassy, fresh flavor.
Fresh oregano — adds a warm, slightly peppery herbal note that rounds out the parsley.
Garlic — provides the pungent bite that's essential to an authentic chimichurri.
Olive oil — the carrier for all the flavors and what gives the sauce its rich, pourable texture.
Red wine vinegar — adds the acidity that balances the oil and cuts through rich grilled dishes.
Chimichurri
Ingredients:
- 60 g (1 cup) fresh parsley
- 6 g (2 tbsp) fresh oregano
- 12 g (4 cloves) garlic
- 120 ml (1/2 cup) olive oil
- 45 ml (3 tbsp) red wine vinegar
- 1 g (1/2 tsp) red pepper flakes
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Why These Ingredients:
Fresh parsley — the base and bulk of the sauce, giving chimichurri its signature bright green color and grassy, fresh flavor.
Fresh oregano — adds a warm, slightly peppery herbal note that rounds out the parsley.
Garlic — provides the pungent bite that's essential to an authentic chimichurri.
Olive oil — the carrier for all the flavors and what gives the sauce its rich, pourable texture.
Red wine vinegar — adds the acidity that balances the oil and cuts through rich grilled dishes.
Prep:
Chop the herbs finely — a fine chop on the parsley and oregano helps the sauce hold together and coats food evenly.
Mince the garlic — mince it as small as you can for the same reason.
Instructions:
- Combine the herbs: Combine the parsley, oregano, and garlic in a bowl.
- Whisk in the liquids: Whisk in the olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
- Let it rest: Stir well to combine, then let sit for at least 15 minutes to allow the flavors to meld.
- Serve: Serve over grilled vegetables, tofu, seitan, or roasted potatoes.
- Store: Store in the refrigerator for up to 1 week.
