How to Make Chimichurri Sauce

Ingredients

• 2 bunches Flat Leaf Parsley (Leaves only, stems can be included if tender)
• 6 cloves Garlic (Peeled)
• 0.25 cup Lemon Juice (Freshly squeezed)
• 3 tablespoons Red Wine Vinegar (Good quality)
• 1 teaspoon Salt (Kosher or sea salt)
• 0.5 teaspoon Black Pepper (Freshly ground)
• 0.5 teaspoon Red Pepper Flakes (Adjust to heat preference)
• 0.5 teaspoon Dried Oregano (Preferably Mexican oregano)
• 0.5 cup Extra Virgin Olive Oil (Good quality, cold‑pressed)

Instructions

1. Prep Parsley

   Remove the leaves from the 2 bunches of flat leaf parsley, discard any thick stems, and roughly chop the leaves.

   Time: PT5M

2. Prep Garlic

   Smash the garlic head, separate the cloves, peel them, and trim off the ends.

   Time: PT3M

3. Juice Lemon

   Slice a lemon in half and squeeze to obtain about ¼ cup of fresh lemon juice.

   Time: PT2M

4. Blend Ingredients

   Add the chopped parsley, peeled garlic, lemon juice, red wine vinegar, salt, black pepper, red pepper flakes, and dried oregano to the food processor. Pulse until coarsely chopped, then slowly drizzle in the olive oil while pulsing until the mixture is emulsified but still slightly chunky.

   Time: PT5M

5. Finish and Serve

   Transfer the chimichurri to a small bowl, taste and adjust seasoning if necessary. Serve immediately with grilled meat, roasted vegetables, or toasted bread.

   Time: PT2M

Nutrition Facts

Calories

140

Protein

0g

Carbohydrates

1g

Fat

15g

Fiber

0.5g