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Chimichurri Sauce
Parsley, garlic, vinegar, oregano, and a little smoked paprika — a sharp, fresh sauce that rescues a surprising number of dinners.
DifficultyEasyTotal time10 minServes4
Overview
Prep10 min
Cook0 min
Total10 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Bowl
- Whisk
- Knife and cutting board
Method
01
Chop the parsley
Finely chop the parsley by hand.
02
Start the base
Whisk olive oil with 1 tablespoon vinegar.
03
Add the seasonings
Add garlic, salt, oregano, red pepper flakes, and smoked paprika.
04
Add the parsley
Stir in the parsley.
05
Taste
Taste the sauce.
06
Adjust the sharpness
Add the remaining vinegar if you'd like it sharper.
07
Rest
Let it sit briefly before serving so the flavors can mingle.
Tips
NoteI prefer chopping the parsley instead of blending it completely smooth. The sauce stays brighter and has more texture.
NoteIt keeps in the refrigerator for up to about four days, so this is a useful sauce to make before you actually know what dinner is.
Nutrition
AllergensNone of the major allergens
Storage
RefrigeratorAbout 4 days in a sealed jar; bring to room temperature and stir before serving.
Frequently asked
Can I blend it?+
You can, but hand-chopped parsley keeps more texture and a fresher color.
What does it go on?+
Grilled vegetables and potatoes are favorites, along with anything from the grill.
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