Chimichurri
Chimichurri
Ingredients
- 1 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh oregano, packed, finely chopped
- 1/4 cup red onion, finely chopped
- 1 red chili, finely chopped (such as serrano or jalapeño), seeds removed for less heat
- 3 cloves garlic, minced
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Begin by finely chopping the fresh parsley and fresh oregano. Ensure they are very finely minced to release their aromatic oils.
⏱️ 5 min
- 2
Next, finely chop the red onion and red chili. For less heat, make sure to remove the seeds and white membrane from the chili. Mince the garlic cloves.
⏱️ 5 min
- 3
Transfer all the finely chopped herbs, red onion, red chili, and minced garlic into a clean glass jar or a medium-sized bowl.
⏱️ 2 min
- 4
To the jar, add the lime zest, freshly squeezed lime juice, red wine vinegar, kosher salt, and freshly ground black pepper.
⏱️ 2 min
- 5
Pour in the olive oil. If using a jar, seal it tightly with a lid. If using a bowl, whisk vigorously to combine all ingredients thoroughly.
⏱️ 2 min
- 6
Shake the sealed jar vigorously for about 30 seconds, or continue whisking in the bowl, until all ingredients are well incorporated and the sauce is emulsified. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 7
For best flavor, allow the chimichurri to rest at room temperature for at least 15-20 minutes before serving, or refrigerate for up to 2 hours to allow the flavors to meld further. Bring to room temperature before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri
Ingredients
- 1 cup fresh parsley, packed, finely chopped
- 1/4 cup fresh oregano, packed, finely chopped
- 1/4 cup red onion, finely chopped
- 1 red chili, finely chopped (such as serrano or jalapeño), seeds removed for less heat
- 3 cloves garlic, minced
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Begin by finely chopping the fresh parsley and fresh oregano. Ensure they are very finely minced to release their aromatic oils.
⏱️ 5 min - 2
Next, finely chop the red onion and red chili. For less heat, make sure to remove the seeds and white membrane from the chili. Mince the garlic cloves.
⏱️ 5 min - 3
Transfer all the finely chopped herbs, red onion, red chili, and minced garlic into a clean glass jar or a medium-sized bowl.
⏱️ 2 min - 4
To the jar, add the lime zest, freshly squeezed lime juice, red wine vinegar, kosher salt, and freshly ground black pepper.
⏱️ 2 min - 5
Pour in the olive oil. If using a jar, seal it tightly with a lid. If using a bowl, whisk vigorously to combine all ingredients thoroughly.
⏱️ 2 min - 6
Shake the sealed jar vigorously for about 30 seconds, or continue whisking in the bowl, until all ingredients are well incorporated and the sauce is emulsified. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
For best flavor, allow the chimichurri to rest at room temperature for at least 15-20 minutes before serving, or refrigerate for up to 2 hours to allow the flavors to meld further. Bring to room temperature before serving.
⏱️ 2 min