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Chimichurri Sauce
Use this sauce to baste meats while grilling or barbecuing.
Course
Basting Sauce, Condiment
Cuisine
All
Keywords
Chimichurri Sauce
Cooking Method
fresh chopping
Hot/Cold Dish
Either
Prep Time
10
minutes
minutes
Resting Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
10
servings as a condiment
Author
jughandle
What You Will Need:
▢
1
shallot
-
chopped
▢
1
chile
-
or red jalapeño finely chopped or red pepper flakes
▢
3
cloves
garlic
-
sliced or pressed
▢
½
cup
red wine vinegar
-
not balsamic or white
▢
1
tsp
kosher salt
-
or more to taste
▢
½
cup
cilantro
-
chopped or 1/4 cup dried
▢
¼
cup
parsley
-
chopped flat-leaf Italian
▢
2
Tbsp
oregano
-
fresh chopped or 2 tsp dried
▢
¾
cup
Olive oil
-
best quality EVOO
▢
1/2
tsp
black pepper
-
to taste
Equipment Needed:
▢
Food Processor or Sharp knife
Method:
Chop all your fresh herbs, onions and chiles either on the bench or in a processor
Place all the chopped and dry ingredients except the salt and pepper in a small bowl.
Stir in the olive oil, vinegar, then salt and pepper to taste
Taste and adjust seasonings.
Use immediately or refrigerate. If you refrigerated it, warm to room temperature before serving.
Can easily keep for a few days.
Notes
Also try substituting cilantro, watercress, or arugula for the parsley or oregano. - jug
Nutrition
Nutrition Facts
Chimichurri Sauce
Amount Per Serving
Calories
154
Calories from Fat 144
% Daily Value*
Fat
16g
25%
Saturated Fat 2g
13%
Sodium
236mg
10%
Potassium
56mg
2%
Carbohydrates
2g
1%
Fiber 1g
4%
Sugar 1g
1%
Protein
1g
2%
Vitamin A
240IU
5%
Vitamin C
9.2mg
11%
Calcium
20mg
2%
Iron
0.7mg
4%
* Percent Daily Values are based on a 2000 calorie diet.