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97% would make again

Homemade Chimichurri Sauce

by Isabel Castillo

Ingredients

for 2 cups

  • 1 large bunch fresh flat-leaf parsley
  • 1 bunch fresh oregano
  • 5 cloves garlic
  • 1 small shallot
  • ¾ cup good-quality olive oil (180 mL)
  • ¼ cup red wine vinegar (60 mL)
  • kosher salt, to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon, zested

Nutrition Info

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    Calories 716
    Fat 79g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.

Preparation

  1. Nutrition, per serving - Calories: 979, Total fat: 106 grams, Sodium: 267 mg, Total carb: 3 grams, Dietary fiber: 2 gram, Sugars: 2 gram, Protein: 1 grams
  2. Wash and dry the herbs.
  3. Remove the parsley leaves from the thicker, woody stems, then finely chop with a sharp knife. Transfer 1 cup (40 g) to a medium bowl and save the rest of the herbs for another use.
  4. Remove the oregano leaves from the stems and roughly chop. Add ¼ cup (10 g) to the bowl with the parsley. Save any leftovers for another use.
  5. Peel the garlic cloves, then mince. Add to the bowl with the herbs.
  6. Peel and mince the shallot, then add to the bowl.
  7. Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
  8. Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
  9. Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
  10. Enjoy!