This Chimichurri Sauce Will Make Your Meats Taste So Much Better

Ingredients

• 1 cup Flat‑Leaf Parsley (fresh, loosely packed, chopped)
• 4 cloves Garlic Cloves (peeled and minced)
• ½ cup Extra‑Virgin Olive Oil (good quality, room temperature)
• 2 tablespoons Red Wine Vinegar (adds acidity)
• 1 teaspoon Dried Oregano (crushed slightly for release)
• ½ teaspoon Salt (kosher or sea salt)
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Red Pepper Flakes (optional for heat)

Instructions

1. Chop the Parsley

   Rinse the flat‑leaf parsley, shake off excess water, and roughly chop until you have about 1 cup of loosely packed leaves.

   Time: PT5M

2. Mince the Garlic

   Peel the garlic cloves and mince them finely; a garlic press works well for a uniform texture.

   Time: PT3M

3. Combine All Ingredients

   In the mixing bowl, add the chopped parsley, minced garlic, ½ cup extra‑virgin olive oil, 2 tbsp red wine vinegar, dried oregano, salt, black pepper, and red pepper flakes. Stir vigorously until the mixture is well‑combined and glossy.

   Time: PT2M

4. Cover and Refrigerate

   Transfer the sauce to an airtight container, seal tightly, and refrigerate for at least 2 hours to let the flavors meld.

   Time: PT2H

5. Bring to Room Temperature Before Serving

   Remove the sauce from the fridge about 10 minutes before serving and give it a quick stir.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

1g

Fat

12g

Fiber

0g