Chimichurri Recipe (How to Make Chimichurri)
This timeless Argentinian chimichurri recipe is made with fresh parsley, garlic, vinegar, olive oil, and more. Perfect as a sauce or marinade for meats.
- 3 garlic cloves, minced
- 1/2 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh oregano dried is good, too (optional)
- 1/2 teaspoon red pepper flakes, or more to taste (or use 1 jalapeno or serrano, minced)
- 1/4 cup olive oil (or use canola oil or corn oil)
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Black pepper to taste
Whisk together all of the ingredients in a bowl. Adjust for salt and other seasonings if you’d like.
Use right away, or refrigerate for up to a day. It is best at room temperature.
Calories: 140kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 256mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 877IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg