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Chimichurri Sauce

A bright, fresh chimichurri sauce that complements rich Christmas roasts with vibrant flavors and herbs.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentinian, Holiday
Calories: 125
Ingredients Method Notes

Ingredients
  

Chimichurri Sauce Ingredients
  • 2 cups fresh parsley Choose fresh, deep green leaves; rinse and dry thoroughly.
  • 5 cloves garlic Fresh garlic gives the brightest flavor.
  • 1 teaspoon salt Adjust based on personal preference.
  • 1/2 teaspoon black pepper Use white pepper for milder flavor if desired.
  • 1/2 teaspoon crushed red pepper flakes Adjust for spiciness preference.
  • 1/2 teaspoon dried oregano
  • 1/2 cup extra virgin olive oil Provides smoothness and richness.
  • 3 tablespoons red wine vinegar Can substitute with sherry vinegar.
  • 3 tablespoons lemon juice Add more for brightness if desired.

Method
 

Preparation
  1. Rinse the parsley well and dry it thoroughly. Remove any thick, woody stems, then measure out 2 cups of fresh parsley.
  2. Place the parsley leaves, garlic, salt, black pepper, crushed red pepper flakes, dried oregano, extra virgin olive oil, red wine vinegar, and lemon juice in a food processor.
Blending
  1. Pulse the mixture on high until it is pureed and the ingredients are well combined, stopping once or twice to scrape down the sides.
  2. Taste a small spoonful and adjust flavors as necessary. Add more lemon juice for brightness or more red pepper flakes for heat.
Storage
  1. Spoon the chimichurri into an airtight container and refrigerate it until serving.
  2. Stir before using, since the oil may settle or separate. Serve it cool or let it sit briefly at room temperature.

Notes

Proper storage is important. Keep in an airtight container and discard if it develops an unusual smell or appearance.