I was introduced to a traditional chimichurri sauce just 3 weeks ago and I am absolutely in love. This sauce originates in Argentina and is used as a meat sauce and sometimes a marinade. There is so much to love about this sauce. It has a light flavor that truly enhances the flavor of meat, I love it on potatoes, and it’s a truly delicious way to include parsley!
Parsley is an amazing herb. It is a potent cancer fighter, rich in antioxidants, incredibly nutrient dense containing vitamins K, C, A, folate and many more all while being incredibly low in calories. It is often under utilized in our culture but that changes today! Have I mentioned yet how amazing tasting this sauce is?!
How To Make Chimichurri
What I love about chimichurri is how easy it is to make. I am all about easy. All you need is half a bunch of parsley, 4 medium to large sized cloves of garlic, 1/4 cup fresh oregano, 4 tbsp red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 tsp salt, and if you like a little spice, 1/2 tsp to 2 tsp crushed red pepper flakes. Toss it all in your food processor or blender and puree it. This makes about a half a cup and I recommend storing it in a glass airtight container.
It keeps for about a week and you can use it on everything. I’ve used it on beef, chicken, fish, shrimp, potatoes, and roasted vegetables. Talk about versatile!
Traditional Chimichurri Sauce
- 1/2 bunch fresh parsely about 2 cups
- 4 medium to large cloves of fresh garlic
- 1/4 cup oregano or 2 tbsp dried if in a pinch
- 1/2-2 tsp crushed red pepper flakes
- 1/2 tsp sea salt
- 4 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- Place everything in your food processor and process for 10-15 seconds.
- Store in a glass jar with a lid in the fridge.