Chimichurri Sauce

This easy chimichurri sauce recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

View original recipe on loveandlemons.com

sauce

0

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Nutritional Information

Calories:165 kcal

Carbohydrate:1 g

Fat:18 g

Dietary Fiber:0.4 g

Protein:0.3 g

Saturated Fat:3 g

Sodium:298 mg

Sugar:0.1 g

Unsaturated Fat:15 g

Ingredients

1/3 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 garlic clove (minced)

1/2 teaspoon sea salt

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

1/2 cup finely chopped fresh flat-leaf parsley ((from about 1 bunch of parsley, coarse stems removed))

Instructions

Step 1
In a small bowl, whisk together the olive oil, 1 tablespoon of the vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Step 2
Season to taste, adding the remaining 1 tablespoon vinegar if desired for a tangier flavor. Serve as a sauce over roasted or grilled vegetables.

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