Chimichurri Sauce Recipe
Category: Sauces & Dressings
Servings: 1
Chimichurri is a vibrant, flavorful sauce that originates from Argentina, and it’s the perfect accompaniment to grilled meats, vegetables, and even as a marinade. It’s made with fresh herbs, garlic, and spices, balanced with the acidity of vinegar and the richness of olive oil. Whether you’re making steaks, chicken, or simply adding a tangy kick to your meal, this Chimichurri Sauce will elevate your dishes to the next level.
Ingredients
| Ingredient | Quantity |
|---|---|
| Parsley | 15g |
| Garlic | 3 cloves |
| Dried Chili Pepper | 2 pieces |
| Oregano | 2 teaspoons |
| Thyme | 2 teaspoons |
| Ground Cumin | 1 teaspoon |
| Fine Salt | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Water | 60g |
| Extra Virgin Olive Oil | 40g |
| White Wine Vinegar | 20g |
Instructions
-
Prepare the Herbs and Spices:
Start by finely chopping the fresh parsley. Be sure to rinse and dry the parsley before chopping to avoid any excess moisture. Place it into a medium-sized bowl. -
Add the Dry Ingredients:
To the bowl, add the dried thyme and oregano. These will bring earthy, aromatic flavors to the sauce. Sprinkle in the ground cumin, which will give a mild warmth and depth to the overall flavor. Add the black pepper and fine salt for seasoning. -
Prepare the Garlic and Chili:
Peel the garlic cloves and finely mince them. For a more robust flavor, you can crush the garlic lightly with the back of a knife before chopping. Add the minced garlic to the bowl. Chop the dried chili pepper into small pieces and add it to the mix. You can adjust the amount of chili depending on how spicy you like your sauce. -
Combine Wet Ingredients:
Add the white wine vinegar to the bowl, which will give the chimichurri its tangy, acidic punch. Pour in the extra virgin olive oil, which brings richness to the sauce. Finally, add the water to adjust the consistency, making it easier to drizzle over your food. -
Let the Sauce Rest:
Stir all the ingredients together until they are well combined. For the best flavor, let the chimichurri rest at room temperature for at least one hour before serving. This allows the flavors to meld and develop. -
Serve:
Once the chimichurri has rested, it’s ready to be served. Drizzle it over grilled steaks, chicken, vegetables, or any dish that could use a bold, herby kick. This sauce can also be stored in an airtight container in the fridge for up to a week.
Enjoy the fresh, zesty flavors of this homemade chimichurri that will surely make your meals shine!
