Chimichurri Recipe
When you think about what to pair with a vibrant chimichurri sauce, your mind might wander to grilled steaks, juicy chicken, or even roasted vegetables.
Equipment
- Bowl
Ingredients
- 1 small garlic clove finely minced
- ⅓ cup cold-pressed extra virgin olive oil
- ½ teaspoon sea salt flakes
- ½ cup finely chopped fresh flat-leaf Italian parsley
- ¼ teaspoon crushed red chili flakes
- 1 teaspoon finely grated lemon zest
- 2 tablespoons aged white wine vinegar
- ¼ teaspoon smoked sweet paprika
- ⅛ teaspoon dried oregano leaves
Instructions
Step 1: Prepare the Fresh Herbs
- Start by finely chopping the parsley. The goal is to maximize the flavor while keeping the texture.
Step 2: Mince Garlic
- Next, take your garlic clove and mince it finely. This step ensures that the garlic mixes well and infuses the sauce.
Step 3: Combine Ingredients
- In a bowl, mix together the chopped parsley, minced garlic, red chili flakes, lemon zest, white wine vinegar, smoked paprika, and oregano. Each ingredient plays a vital role, contributing unique flavors to the chimichurri.
Step 4: Incorporate Olive Oil
- Slowly incorporate the olive oil while stirring. This step creates a cohesive sauce. The olive oil acts as a carrier for the other flavors.
Step 5: Season to Taste
- Finally, add the sea salt flakes. Taste your chimichurri and adjust the seasoning as needed.
Step 6: Let It Rest
- Allow your chimichurri to sit for at least 30 minutes before serving. This extra time allows the flavors to meld together.
Notes
Use Fresh Herbs: The fresher your herbs, the better your chimichurri will taste. Don’t settle for wilted parsley.
Chill Before Serving: For maximum flavor, chill your chimichurri in the fridge for at least an hour.
Adjust Spice Levels: If you prefer a milder sauce, reduce the red chili flakes. If you like it spicy, feel free to add more.
Experiment with Add-Ins: Test out adding cilantro or mint for a different flavor profile.
Make Ahead: This sauce can be made a few days in advance. It only gets better as it sits.
Chill Before Serving: For maximum flavor, chill your chimichurri in the fridge for at least an hour.
Adjust Spice Levels: If you prefer a milder sauce, reduce the red chili flakes. If you like it spicy, feel free to add more.
Experiment with Add-Ins: Test out adding cilantro or mint for a different flavor profile.
Make Ahead: This sauce can be made a few days in advance. It only gets better as it sits.
Nutrition
Calories: 135kcalCarbohydrates: 1gProtein: 1gFat: 14.5gSaturated Fat: 1.3gSodium: 249mgFiber: 1gVitamin A: 39IUVitamin C: 3mgCalcium: 2mgIron: 2mg
Tried this recipe?Let us know how it was!