Authentic Chimichurri Recipe
This is the chimichurri recipe I got from an Argentinian family here in Houston. Fresh parsley, shallot, dried oregano, red wine vinegar, olive oil, and red pepper flakes. Five minutes, no cooking, and it tastes even better the next day. I put it on grilled meats, vegetables, sandwiches, or just eat it with bread.
1 cup
Calories: 1540kcal
Ingredients
- 1 cup fresh parsley finely chopped
- 1 small shallot minced
- 1- 2 tablespoons dried oregano
- 1/2 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes adjust to taste
- 1 teaspoon kosher salt adjust to taste
Instructions
- Start by finely chopping the parsley. The finer the chop, the smoother the sauce will be. You can also use a food processor, but be careful not to over-process, as you want some texture.
- Peel and finely mince the shallot. The smaller the pieces, the better they’ll integrate into the sauce.
- In a mixing bowl, combine the chopped herbs, minced shallot, red wine vinegar, salt, and red pepper flakes. Stir to combine
- Pour in the olive oil while stirring continuously.
- For the best flavor, let the chimichurri sit for at least 15 minutes or overnight before serving. This allows the flavors to meld together and develop.
Notes
- Tastes better after resting at least 15 minutes. Even better overnight.
- Store in a sealed jar in the fridge for up to a week.
- Swap the shallot for 3 to 4 garlic cloves for a more traditional version.
- Add fresh cilantro for a twist that works great on tacos.
- Freeze in ice cube trays for up to 3 months.
Nutrition
Serving: 1recipe | Calories: 1540kcal | Carbohydrates: 20g | Protein: 4g | Fat: 163g | Saturated Fat: 23g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 119g | Sodium: 2411mg | Potassium: 693mg | Fiber: 10g | Sugar: 3g | Vitamin A: 5904IU | Vitamin C: 83mg | Calcium: 348mg | Iron: 11mg