Chimichurri originated from Argentina and Uruguay and is a popular fresh herb sauce that is most often served with grilled meats, fish, roasted vegetables, or eggs.
- 1 cup of firmly packed fresh parsley, gently rubbed under cold running water, finely chopped
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1/4 cup vegetable oil
- 2 Tablespoons red wine vinegar*
- 1/2 teaspoon pepper (optional)
- 1/4 teaspoon red pepper flakes (optional)
- Wash hands with soap and water.
- Finely chop parsley and garlic, or pulse it in a food processor or blender. Place in a medium-sized bowl.
- Stir in dried oregano, vegetable oil, and vinegar.
- Add pepper and red pepper flakes, if desired.
- Serve as a condiment with your favorite grilled or roasted vegetables, meats, or fish.
- Store leftovers in a sealed container in the refrigerator for up to four days.
*White wine vinegar or apple cider vinegar can be substituted.
- Serving Size (1/6 of recipe):
- Calories 90
- Total Fat 9g
- Saturated Fat 1.5g
- Cholesterol 0mg
- Sodium 5mg
- Total Carbohydrates 1g
- Fiber 1g
- Total Sugars 0g, includes 0g Added Sugars
- Calcium 2%
- Iron 6%
- Potassium 2%