Chimichurri is an uncooked sauce mainly consisting of parsley and olive oil. Herby and lemony, this sauce is so fresh, with a nice kick in the behind from a sprinkle of crushed red pepper. You’ll be dipping everything in this sauce, it’s that good.
This sauce is pretty simple to whip up, making it a good option to add with a protein when you dont want to spend a ton of time in the kitchen. It can even be prepped ahead, as it gets better the longer it sits in the fridge. My top favorites to serve this with are flaky white fish or steak. It would also be great on a charcuterie board with some french bread or crackers to dip in, just make a smaller batch. The chimichurri keeps for about a week, covered in the fridge.
Chimichurri Sauce
Servings: 8
Ingredients
For the Chimichurri
- 1 c parsley packed
- 1 clove garlic
- ⅓ c olive oil
- ¼ c red wine vinegar
- 1 lemon zest only
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flake optional
- salt to taste
- pepper to taste
Instructions
- In a food processor, pulse together parsley and garlic until finely minced. If you do not have a food processor you can do this by hand.
- Add parsley & garlic to a small bowl with olive oil, vinegar, lemon zest, dried oregano, and crushed red pepper flakes. Add salt and pepper to taste.
- Spoon over flaky fish, or a piece of steak. Keep in the fridge for about a week, flavors will develop as it sits!
