Chimichurri sauce recipe 💗

Ingredients

• to taste Parsley (fresh, finely chopped)
• to taste Oregano (fresh leaves, finely chopped)
• to taste Chili Oil (adds heat and flavor)
• to taste Garlic (minced)
• to taste Lemon Juice (freshly squeezed)
• to taste Black Pepper (freshly ground)
• to taste Salt (fine sea salt)
• to taste Red Wine Vinegar (adds acidity)
• 0.5 cup Olive Oil (extra‑virgin, added at the end)

Instructions

1. Prep Herbs and Garlic

   Rinse parsley and oregano, pat dry, then finely chop both. Peel the garlic cloves and mince them.

   Time: PT5M

2. Combine Base Ingredients

   In a mixing bowl, add the chopped parsley, oregano, minced garlic, chili oil, lemon juice, a pinch of black pepper, a pinch of salt, and red wine vinegar. Stir until evenly distributed.

   Time: PT5M

3. Emulsify with Olive Oil

   Pour about a half cup of olive oil over the herb mixture and whisk vigorously until the sauce becomes glossy and well‑combined.

   Time: PT5M

4. Rest and Refrigerate

   Cover the bowl with plastic wrap and refrigerate for at least two hours to let the flavors meld.

   Time: PT2H

5. Serve

   Give the chimichurri a final stir, taste and adjust seasoning if needed, then serve with grilled steak, chicken, fish, or roasted vegetables.

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

2g

Fat

12g

Fiber

0.5g