Description
This authentic Chimichurri recipe hails from Uruguay and Argentina, bringing a burst of flavor to grilled meats with its zesty blend of herbs and spices.
Ingredients
Units
Scale
Main Ingredients:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
Herb Mixture:
- 1/2 cup parsley, finely chopped
- 3-4 cloves garlic, finely chopped or minced
- 2 small red chilies, or 1 red chili (deseeded and finely chopped)
Seasonings:
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon pepper
Instructions
- Mix Ingredients: Combine all ingredients in a bowl. Allow to sit for 5-10 minutes to infuse flavors; for best results, refrigerate for over 2 hours.
- Preparation Ahead: Chimichurri can be made in advance and stored for up to 24 hours in the refrigerator.
- Usage: Use the chimichurri to baste meats like chicken or steaks while grilling. It can also be served over cooked meats as a flavorful condiment.
Notes
- Tip: Adjust spice levels to taste by varying the amount of chili, salt, and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 128 kcal
- Sugar: 1g
- Sodium: 295mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.4g
- Protein: 0.4g
- Cholesterol: 0mg
