Authentic Chimichurri Recipe
Equipment
- 1 medium bowl
- 1 Chef's knife
- 1 cutting board
Ingredients
- 1 cup chopped parsley Substitute with cilantro or mint for a different taste.
- 3 tablespoon chopped fresh oregano If you don’t have oregano, use all parsley or cilantro.
- 1 red pepper fresno, finely chopped, Alternatively, use red jalapeño or red bell pepper.
- ½ cup finely chopped green onion You can also use chives or omit the green onion.
- 4 garlic cloves minced and turned into a paste, Don’t skip adding fresh garlic cloves.
- 2 teaspoon red pepper flakes Or, use chili flakes for a similar spice level and flavor.
- 2 tablespoon red wine vinegar White wine vinegar or apple cider vinegar are also options.
- 1 tablespoon fresh lime juice Lemon juice will work in a pinch.
- ½ cup extra virgin olive oil If you don’t have olive oil, try avocado oil.
- Salt and pepper to taste
Instructions
- In a medium bowl, mix all the ingredients together (hand-chopped parsley, oregano, red pepper and green onion, minced garlic, red pepper flakes, red wine vinegar, lime juice, olive oil, and salt and pepper) until combined. It will result in a chimichurri sauce with a chunky texture. Alternatively, you can use either the mortar and pestle or the food processor for a smooth sauce.
- Cover and chill in the fridge to use within 24-48 hours. Right before using, mix it again!
Recipe Video
Recipe Notes
- Fridge: Store chimichurri in an airtight container in the refrigerator for up to 1-2 days. It’s essential to keep it covered and check on it regularly for signs of spoilage.
- Freezer: If you won’t use your chimichurri sauce within a few weeks, it’s best to store it in the freezer. Keep it in an airtight container or resealable plastic bag for up to 2 months. Thaw frozen chimichurri in the fridge overnight, mix well, and serve at room temperature.
- Prep ahead: Chimichurri can be prepared up to 2 days in advance and kept in the fridge, allowing the flavors to meld and intensify.
Nutrition
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