Chimichurri
Chimichurri
Ingredients
- 1 bunch flat-leaf parsley, large, finely chopped
- 1 shallot, small, very finely diced
- 1 red chilli, deseeded & finely chopped (optional)
- 3 cloves garlic, minced to a paste
- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
- 2 tablespoons fresh coriander, finely chopped
- 1/2 teaspoon smoked or sweet paprika, (optional but recommended)
- 2-3 tablespoons red wine vinegar
- 150-180 ml extra virgin olive oil
- to taste salt
- to taste cracked black pepper
- 1/2 lemon zest, from 1/2 lemon (optional)
Instructions
- 1
In a bowl, combine the finely chopped parsley, finely chopped coriander, very finely diced shallot, garlic minced to a paste, finely chopped red chilli (if using), finely chopped fresh oregano (or dried oregano), and smoked or sweet paprika (if using).
⏱️ 5 min
- 2
Add the red wine vinegar, salt, and cracked black pepper to taste. Let this mixture sit for 5–10 minutes to allow the flavors to mellow.
⏱️ 10 min
- 3
Stir in the extra virgin olive oil.
⏱️ 2 min
- 4
Taste the chimichurri and adjust the seasonings as needed: add more vinegar for tanginess, more oil to loosen the consistency, or more salt to sharpen the flavors.
⏱️ 3 min
- 5
Rest the chimichurri for 10–15 minutes before serving.
⏱️ 15 min
- 6
Store the sauce in the fridge for up to 3 days, bringing it to room temperature before use.
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri
- 1 bunch flat-leaf parsley, large, finely chopped
- 1 shallot, small, very finely diced
- 1 red chilli, deseeded & finely chopped (optional)
- 3 cloves garlic, minced to a paste
- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
- 2 tablespoons fresh coriander, finely chopped
- 1/2 teaspoon smoked or sweet paprika, (optional but recommended)
- 2-3 tablespoons red wine vinegar
- 150-180 ml extra virgin olive oil
- to taste salt
- to taste cracked black pepper
- 1/2 lemon zest, from 1/2 lemon (optional)
Instructions
- 1
In a bowl, combine the finely chopped parsley, finely chopped coriander, very finely diced shallot, garlic minced to a paste, finely chopped red chilli (if using), finely chopped fresh oregano (or dried oregano), and smoked or sweet paprika (if using).
⏱️ 5 min - 2
Add the red wine vinegar, salt, and cracked black pepper to taste. Let this mixture sit for 5–10 minutes to allow the flavors to mellow.
⏱️ 10 min - 3
Stir in the extra virgin olive oil.
⏱️ 2 min - 4
Taste the chimichurri and adjust the seasonings as needed: add more vinegar for tanginess, more oil to loosen the consistency, or more salt to sharpen the flavors.
⏱️ 3 min - 5
Rest the chimichurri for 10–15 minutes before serving.
⏱️ 15 min - 6
Store the sauce in the fridge for up to 3 days, bringing it to room temperature before use.