Pin it
This zingy Chimichurri Sauce brings a burst of fresh, tangy goodness to your plate. Just drizzle it over any grilled veggies or meat and watch how the combo of parsley, garlic, and olive oil transforms your meal completely.
What You'll Need
- Fresh Parsley: ½ cup finely chopped flat-leaf parsley, adding that essential green kick your sauce needs.
- Smoked Paprika: ¼ teaspoon, giving your sauce a subtle smoky undertone.
- Red Pepper Flakes: ¼ teaspoon, for that gentle warmth in every bite.
- Dried Oregano: ¼ teaspoon, throwing in a hint of earthy flavor.
- Sea Salt: ½ teaspoon, to make all the other flavors pop.
- Garlic: 1 clove, minced, for that punch of savory goodness.
- White Wine Vinegar: 2 tablespoons, bringing that necessary tang to the mix.
- Olive Oil: ⅓ cup extra-virgin olive oil, creating the smooth foundation of your sauce.
Making Your Sauce
- Step 5:
- Your Chimichurri Sauce is ready to enjoy! Pour it over grilled veggies, meat, or use it for dipping. While it's tastiest when fresh, you can keep it in the fridge for about 2 days.
- Step 4:
- Want it smoother? Just throw everything in a food processor and pulse a few times, or go old-school with a mortar and pestle to mash it all together.
- Step 3:
- Give it a quick taste and tweak if needed - maybe a pinch more salt or extra pepper flakes if you're feeling spicy.
- Step 2:
- Mix in your chopped parsley until everything looks well blended.
- Step 1:
- Grab a small bowl and mix your olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika together.
Quick Storage Advice
- If your sauce gets thick in the fridge, just let it warm up on the counter for a bit and give it a stir before using.
- You can keep this sauce in a sealed container in your fridge for up to 2 days, but it's really best when fresh.
- Pour your sauce over grilled veggies, meats, or use it to dunk bread or roasted goodies.
Handy Tricks
- Don't like too much heat? Just cut back on the red pepper flakes to make it milder for your taste.
- For even better flavor, let your sauce hang out for about 15-20 minutes before serving so everything can get friendly.
Pro Chef Wisdom
- Try adding a splash of lemon juice for extra zing - that's what Chef Thomas Keller likes to do.
- Chef Francis Mallmann says the best way to eat Chimichurri is with grilled beef, Argentinian-style.
Why This Works So Well
- You can use this sauce in so many ways - as a marinade, finishing touch, or tasty dip.
- It's super fast to whip up with basic stuff you probably already have in your kitchen.
- This sauce packs a flavor punch that really wakes up anything from plain veggies to simple grilled meats.
Mix It Up
- Want more heat? Throw in extra red pepper flakes or some chopped fresh chilis.
- Try adding some lemon juice or zest for a bright citrus twist on the classic version.
- Not crazy about parsley? Swap it for cilantro or mix up different herbs for your own special blend.