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Easy Chimichurri Sauce Recipe
This easy Chimichurri Sauce recipe is herby, garlicky, and tangy with a hint of spicy heat. It takes just 10 minutes to make and kicks up of the flavor of grilled meat, vegetables, and more!
Course
Condiments
Cuisine
Argentinian, Uruguayan
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Servings
10
servings
Calories
148
kcal
Author
Faith Gorsky
Ingredients
½
bunch fresh flat-leaf parsley
finely chopped (about 1 cup chopped)
½
bunch fresh cilantro
finely chopped (about 1 cup chopped)
2
tablespoons
finely chopped fresh oregano
or 2 teaspoons dried oregano
2
tablespoons
red wine vinegar
2
cloves
garlic
crushed
½
tablespoon
crushed red pepper flakes
or to taste
1
teaspoon
salt
¾
cup
extra-virgin olive oil
US Customary
-
Metric
Instructions
Stir together all ingredients.
Let it sit for at least 10 minutes before serving.
Notes
Recipe Yield and Serving Size:
This recipe makes about 1 ¼ cups of sauce. Each serving is 2 tablespoons, for a total of 10 servings.
Cilantro:
For the authentic version of this sauce, omit the cilantro and use 1 full bunch of parsley.
Storage:
Store Chimichurri for up to 2 weeks in a covered glass jar in the fridge.
Red Wine Vinegar Substitute:
Swap out the red wine vinegar for lemon juice for a slightly citrusy twist!
Serving Suggestion:
Serve Chimichurri along with grilled meat, or use it as a marinade (check out the article above for more ideas!).
Nutrition
Serving:
2
tablespoons
|
Calories:
148
kcal
|
Carbohydrates:
1
g
|
Protein:
1
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Sodium:
240
mg
|
Potassium:
25
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
147
IU
|
Vitamin C:
1
mg
|
Calcium:
19
mg
|
Iron:
1
mg