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Chimichurri sauce is a game-changer in the kitchen. This vibrant and tangy herb-based condiment pairs beautifully with steak, chicken, vegetables, or even as a dipping sauce. In this guide, we’ll walk you through a foolproof recipe to make a classic chimichurri sauce that’s easy, delicious, and customizable to your taste.
Let’s get started!
Ingredients
- 1 cup flat-leaf parsley, finely chopped (or curly parsley as an alternative)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano (or 2 teaspoons fresh oregano, chopped)
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice (about half a lemon)
- 1/2 cup olive oil (or substitute with sunflower or rapeseed oil)
Cooking Method
- Prepare the Parsley: Wash the parsley thoroughly to remove any dirt. Pat it dry with a clean kitchen towel. Finely chop the parsley leaves using a knife or use a food processor for a slightly smoother texture.
- Combine the Base Ingredients: In a medium-sized mixing bowl, add the chopped parsley, minced garlic, red wine vinegar, dried oregano, chili flakes, salt, and black pepper.
- Add the Lemon Juice: Squeeze the juice of half a lemon into the bowl, ensuring no seeds fall in.
- Incorporate the Olive Oil: Slowly drizzle in the olive oil while stirring the mixture with a spoon. Blend well until all the ingredients are evenly combined.
- Check the Texture: If you prefer a chunkier chimichurri, ensure the parsley remains slightly coarse. For a smoother sauce, blend the mixture for a few seconds in a food processor.
- Adjust the Seasoning: Taste the chimichurri and adjust salt, pepper, or chili flakes according to your preference.
- Refrigerate to Marry Flavors: Transfer the chimichurri into an airtight container or jar and refrigerate for at least 2 hours. This step enhances the flavor as the ingredients meld together.
Serving and Storage Tips
Serve chimichurri as a topping for grilled steak, chicken, roasted vegetables, or as a dipping sauce for bread. For storage, keep it in the fridge in an airtight container for up to 5 days. You can also freeze it in small portions for later use. Just defrost and stir before serving!
