BEST Chimichurri Sauce Recipe

Ingredients

• 4 cloves Garlic (minced)
• 2 tsp Dried Oregano
• 0.25 cup Hot Water (just boiled)
• 1 cup Fresh Parsley (finely chopped, stems removed)
• 2 tbsp Red Wine Vinegar
• 0.5 cup Extra‑Virgin Olive Oil (good quality)
• 0.5 tsp Red Pepper Flakes (adjust to heat preference)
• 0.5 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Mince Garlic

   Peel and finely mince the garlic cloves.

   Time: PT2M

2. Add Dried Oregano

   Add the dried oregano to the bowl with the minced garlic.

   Time: PT1M

3. Bloom the Herbs

   Pour the hot water over the garlic‑oregano mixture and stir; let it sit for about 5 minutes to soften and release flavors.

   Time: PT5M

4. Prepare Parsley

   Wash two bunches of fresh parsley, remove thick stems, and finely chop the leaves.

   Time: PT5M

5. Combine Parsley

   Add the chopped parsley to the blooming mixture and stir to combine.

   Time: PT2M

6. Add Red Wine Vinegar

   Stir in the red wine vinegar, being generous for the signature zing.

   Time: PT1M

7. Emulsify Olive Oil

   Slowly whisk in the olive oil until the sauce becomes a cohesive, slightly thickened emulsion.

   Time: PT2M

8. Season

   Add red pepper flakes, salt, and freshly ground black pepper. Mix well and taste for balance.

   Time: PT1M

9. Rest the Sauce

   Let the chimichurri sit for 5 minutes to allow flavors to meld before serving over grilled meat.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

1g

Fat

13g

Fiber

0.5g