Basic Chimichurri Sauce
Learn how to make the best chimichurri sauce with eight ingredients and just a few minutes to add flavor to all your favorite recipes!
Servings: 6 servings
Calories: 114kcal
Equipment
1 Bowl
Ingredients
- ½ cup parsley finely chopped
- ⅓ cup olive oil
- 2 tablespoon red wine vinegar
- 4 garlic cloves finely chopped
- 1 red chili finely chopped
- 1 teaspoon oregano
- ½ teaspoon sea salt
Instructions
- Place all ingredients into a jar or bowl and mix well to combine. If the parsley leaves aren’t chopped, you can throw all of the ingredients into a blender or food processor and pulse until chopped.½ cup parsley, ⅓ cup olive oil, 2 tablespoon red wine vinegar, 4 garlic cloves, 1 red chili, 1 teaspoon oregano, ½ teaspoon sea salt
- Serve the sauce immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Notes
Storage : Store the sauce in an airtight container or mason jar in the fridge for up to 5 days. You can also freeze the sauce in an ice cube tray for smaller serving options and then transfer the cubes to a bag or container once frozen. Thaw in the fridge before serving.
Nutrition
Serving: 1serving | Calories: 114kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 198mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 498IU | Vitamin C: 18mg | Calcium: 16mg | Iron: 1mg