Easy Chimichurri Sauce Recipe
This easy chimichurri sauce recipe is fresh, tangy, herbaceous, and gently spicy. Made with Italian parsley, pickled Fresno peppers, garlic, olive oil, and red wine vinegar, it comes together in minutes with no cooking required.
Servings: 1.5 cups
Ingredients
- 1 cup loosely packed Italian flat-leaf parsley finely chopped
- ¼ cup pickled Fresno red chili peppers finely chopped
- 7 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon garlic paste
- ½ teaspoon dried oregano
- ½ teaspoon salt
Instructions
- Prepare the parsley: Remove the thick stems from the parsley, then finely chop the leaves with a sharp knife.
- Chop the peppers: Finely chop the pickled Fresno peppers so the heat and acidity are evenly distributed throughout the sauce.
- Combine: Add the parsley, Fresno peppers, olive oil, red wine vinegar, garlic paste, oregano, and salt to a small bowl. Stir until everything is evenly combined.
- Rest and serve: Let the chimichurri rest for at least 10 to 15 minutes so the flavors can meld. Taste and adjust the salt or vinegar as needed before serving.
Notes
- Use flat-leaf Italian parsley for the best flavor and texture. Remove the thick stems before measuring, then finely chop the leaves with a sharp knife.
- Chimichurri should be loose, textured, and spoonable—not completely smooth like pesto. Hand-chopping is best, but you can use a food processor with a few short pulses.
- Allow the sauce to sit for at least 10 to 15 minutes before serving so the garlic, oregano, vinegar, and peppers can infuse the oil.
- Store in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving, then stir well to recombine the oil and vinegar.
- Freeze chimichurri in an ice cube tray, then transfer the frozen portions to a freezer-safe bag. Store for up to 3 months and thaw in the refrigerator before serving.
- Serve this chimichurri over mushroom tacos, grilled tofu, roasted potatoes, vegetables, grain bowls, sandwiches, or veggie burgers. It can also be used as a marinade or served as a dip with crusty bread.
Nutrition
Calories: 616kcal | Carbohydrates: 7g | Protein: 2g | Fat: 66g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Sodium: 803mg | Potassium: 354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3806IU | Vitamin C: 101mg | Calcium: 80mg | Iron: 3mg
