Description
A bold and smoky chimichurri sauce that elevates grilled meats and vegetables with fresh herb brightness and a gentle heat.
Ingredients
Scale
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3–4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Wash and dry the parsley and cilantro thoroughly. Remove large stems and finely chop the leaves. Peel and mince the garlic.
- In a mixing bowl, combine the chopped parsley, cilantro, minced garlic, smoked paprika, and red pepper flakes. Add the olive oil and red wine vinegar, stirring until well combined. Taste and add salt and pepper to your preference.
- Let the chimichurri sit at room temperature for at least 30 minutes before serving to let the flavors meld.
- Stir the chimichurri again before serving. Adjust seasoning if needed and serve over grilled meats or vegetables.
Notes
Store in an airtight container for up to 1 week. The olive oil may solidify in the fridge; bring to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No cooking
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 0.4g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg