Originating in Uruguay and Argentina, Chimichurri is made with a mixture of fresh minced parsley, garlic, red wine vinegar, oregano, and olive oil. Naturally gluten-free, dairy-free, and vegan.
Servings: 8 servings
Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over-processing).
Transfer the mixture to a small bowl and pour the extra-virgin olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.
Serve over your favorite grilled meats and vegetables or use as a marinade! Enjoy!
Originally published July 3, 2020
- Try removing as much of the stems from your parsley as possible (so you're using the leaves only).
- I do not recommend substituting garlic powder in place of fresh garlic.
- The shallot is not an authentic chimichurri ingredient. Feel free to add it in or leave it out.
- From what I've learned, dried oregano is the more popular/authentic choice. However, you may also use fresh oregano leaves in place of dried. For every 1 teaspoon of dried oregano, substitute with 1 tablespoon of fresh.
- If you prepare chimichurri ahead of time, keep stored in an air-tight container, and refrigerate until ready to use. Best if brought to room temperature before serving.
- Chimichurri is delicious serve with your favorite bbq or grilled meats like chicken, flank steak, or skirt steak. Mix it with rice or serve it topped on your favorite tacos.
Calories: 166kcal | Carbohydrates: 1g | Protein: 0g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 294mg | Potassium: 44mg | Fiber: 0g | Sugar: 0g | Vitamin A: 370IU | Vitamin C: 13.5mg | Calcium: 10mg | Iron: 0.5mg