This chimichurri sauce recipe is a bold, bright, and versatile sauce that will liven up your meals. Our version features fresh parsley, sherry vinegar, olive oil, a generous amount of garlic, and a pinch of red pepper flakes. It's simple to make with mostly pantry ingredients, and it's ready in just 5 minutes!
Ingredients
1cupparsley, minced
½ cupolive oil
¼ cup sherry vinegar, see notes
1teaspoondried oregano, or 2 teaspoons fresh
¼ teaspoonred pepper flakes
3 clovesgarlic, minced
salt and pepper, to taste
Instructions
Add the parsley, olive oil, vinegar, oregano, chili flakes, and garlic to a medium-sized bowl.
1 cup parsley, ½ cup olive oil, ¼ cup sherry vinegar, 1 teaspoon dried oregano, ¼ teaspoon red pepper flakes, 3 cloves garlic
Mix well then season to taste with salt and pepper. We like about ¼ teaspoon of salt and pepper.
salt and pepper
Either use the chimichurri sauce right away or store it in your fridge for up to 5 days.
Notes
Red wine vinegar is the best substitute for sherry vinegar. Apple cider vinegar works, too. Avoid using white vinegar as the flavor is too strong. If you'd rather not use a knife to mince the parsley and garlic, you can put the ingredients into your food processor and blend them. Just be careful not to blend them too much as you want the sauce to be a bit chunky.