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chimichurri sauce in glass bowl

Chimichurri Sauce

Fresh chimichurri sauce with parsley, cilantro, oregano, smoked paprika, and Fresno pepper. A bold, zesty herb sauce perfect for steak, chicken, and veggies.
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Course: Sauce
Cuisine: Argentinian
Diet: Low Fat, Vegan, Vegetarian
Servings: 10 servings
Calories: 154kcal
Author: Marwin Brown

Ingredients

  • ¾ cup Parsley finely chopped
  • ¼ cup Cilantro finely chopped
  • 1 tablespoon Oregano finely chopped
  • 2 medium Red Chili Pepper seeded and veins removed
  • 5 Garlic cloves minced
  • ¾ cup Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 1 teaspoon Smoked Paprika
  • 1 ½ teaspoon Sea Salt
  • 1 teaspoon Black Pepper
  • 1 medium shallot diced

Instructions

  • Add all ingredients except olive together to medium mixing bowl.
  • Slowly drizzle olive oil to the bowl while stirring slowly.
  • Taste and adjust seasoning as needed. Reserve

Notes

  • I prefer to chop the herbs by hand instead of using a processor for better texture
  • I find that if you let the sauce rest a bit then the flavors will marry some and deepen
  • Don’t drown it in oil. Chimichurri should be loose but not greasy
  • Taste and adjust acidity to get that vinegar balance which is key

Nutrition

Calories: 154kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 353mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg
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