Chimichurri Sauce
This green herb and garlic condiment is packed with flavor! My husband eats this straight from the bowl! You can use a food processor to chop the parsley and garlic, but I prefer to the resulting texture of the hand chopped parsley.
Use a good quality extra virgin olive oil since the flavor will really come through!
Serve on top of steak, chicken, fish or shrimp, use as a condiment to top crostini, or even mix into a salad.
- Yield: Makes 3/4 cup 1x
Ingredients
Scale
- 1 cup finely chopped parsley leaves (about 2.4 ounces)
- 1/2 teaspoon dried oregano leaves
- 1–1/2 teaspoons roughly chopped garlic
- 1/8 tsp Kosher salt
- 1/8 tsp red pepper flakes
- 1 Tablespoon lemon juice
- 1 Tablespoon White wine vinegar
- 1/2 cup extra virgin olive oil
Instructions
- Combine all ingredients in a bowl.
- Allow to sit for at least 10 minutes.
Notes
Don’t be obsessive about pulling off the leaves from the stems of the parsley. Get rid of the hearty stems, but small, tender stems are fine to use.
If you don’t have white wine vinegar, just use 2 Tablespoons lemon juice
Keywords: chimichurri, sauce, condiment, gluten free, dairy free, nut free, vegan, low sodium
