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Amberly Vahn

Chimichurri

A vibrant sauce made with fresh herbs that elevates any holiday dish.
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Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment
Cuisine: Argentinian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Group: Fresh Ingredients
  • 1 cup fresh parsley, tightly packed
  • 1/2 cup fresh cilantro, tightly packed
  • 4 cloves garlic, minced
Group: Spices and Seasonings
  • 2 teaspoons red pepper flakes adjust based on your heat preference
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Group: Liquid Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 unit Juice of 1 lemon

Equipment

  • Medium bowl
  • Knife
  • Cutting board

Method
 

  1. Start by finely chopping the parsley and cilantro. The vibrant green color should catch your eye, making you even more excited about the dish.
  2. In a medium bowl, mix together the chopped herbs with the minced garlic, red pepper flakes, salt, and black pepper.
  3. Slowly drizzle in the olive oil and red wine vinegar while stirring continuously.
  4. Squeeze the juice of one lemon into the bowl and mix well.
  5. Allow the Chimichurri to sit for at least 15 minutes at room temperature.

Notes

Chimichurri can be made up to 2 days in advance to allow flavors to develop. For best flavor, let it sit at room temperature for about 15 minutes before serving.