Fresh Chimichurri Sauce
Fresh Chimichurri Sauce
Ingredients
- 1 tablespoon garlic, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon cilantro, finely chopped, leaves only
- 1/4 cup fresh parsley, finely chopped, leaves only
- 1/2 tablespoon dried crushed chili flakes
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or more, to taste
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
Instructions
- 1
In a medium bowl, combine the finely chopped garlic, red onion, cilantro (leaves only, ensuring no stems), and fresh parsley (leaves only, ensuring no stems). Hand chopping is preferred for better texture.
⏱️ 8 min
- 2
Add the dried crushed chili flakes, ground black pepper, dried oregano, and salt to the bowl with the chopped herbs and aromatics.
⏱️ 2 min
- 3
Pour in the olive oil, red wine vinegar, and fresh lemon juice.
⏱️ 1 min
- 4
Mix all the ingredients thoroughly with a spoon until well combined. Ensure everything is evenly distributed.
⏱️ 2 min
- 5
Taste the chimichurri sauce and adjust seasonings as needed. You may add more salt or chili flakes to your preference.
⏱️ 2 min
- 6
Let the sauce set at room temperature for 15 to 20 minutes before serving. This allows the flavors to meld and deepen.
⏱️ 20 min
- 7
Serve fresh. If not using immediately, refrigerate any unused sauce. It is best when fresh but can be stored for up to 3 days in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Fresh Chimichurri Sauce
- 1 tablespoon garlic, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon cilantro, finely chopped, leaves only
- 1/4 cup fresh parsley, finely chopped, leaves only
- 1/2 tablespoon dried crushed chili flakes
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or more, to taste
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon juice
Instructions
- 1
In a medium bowl, combine the finely chopped garlic, red onion, cilantro (leaves only, ensuring no stems), and fresh parsley (leaves only, ensuring no stems). Hand chopping is preferred for better texture.
⏱️ 8 min - 2
Add the dried crushed chili flakes, ground black pepper, dried oregano, and salt to the bowl with the chopped herbs and aromatics.
⏱️ 2 min - 3
Pour in the olive oil, red wine vinegar, and fresh lemon juice.
⏱️ 1 min - 4
Mix all the ingredients thoroughly with a spoon until well combined. Ensure everything is evenly distributed.
⏱️ 2 min - 5
Taste the chimichurri sauce and adjust seasonings as needed. You may add more salt or chili flakes to your preference.
⏱️ 2 min - 6
Let the sauce set at room temperature for 15 to 20 minutes before serving. This allows the flavors to meld and deepen.
⏱️ 20 min - 7
Serve fresh. If not using immediately, refrigerate any unused sauce. It is best when fresh but can be stored for up to 3 days in an airtight container in the refrigerator.