Chimichurri Sauce Recipe

• portions: 8 servings
• temps actif: 5 minutes
• temps total: 5 minutes

Ingrédients

½ cup chopped parsley (flat-leaf parsley)

4 cloves garlic (minced)

1 small shallot (finely minced, optional)

1 teaspoon dried oregano

1 small red chile (seeded and diced (or 2 tsp red pepper flakes)

3 tablespoons red wine vinegar

1 teaspoon salt

½ teaspoon fresh ground black pepper

⅔ cup Extra-virgin olive oil

Instructions

Prep the ingredients: Finely chop the parsley and mince the garlic (and shallot, if using).

Combine: Add parsley, garlic, oregano, vinegar, red chile (or red pepper flakes), salt, and black pepper to a medium bowl.

Add oil: Pour in the olive oil and stir until everything is evenly mixed and the sauce looks spoonable and glossy.

Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.

Serve: Stir again and serve as a sauce, dip, or marinade.

Food processor option: Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.

Nutrition

• Calories: 169 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 15 g
• Sodium: 295 mg
• Glucides Totaux: 2 g
• Fibres Diététiques: 0.5 g
• Sucres Totaux: 1 g
• Protéines: 0.4 g