96% would make again
Homemade Chimichurri Sauce
Tasty Team
June 10, 2019
Inspired by cafedelites.com
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
- Calories 744
- Fat 80g
- Carbs 9g
- Fiber 2g
- Sugar 2g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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
- Wash and dry the herbs.
- 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.
- 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.
- Peel the garlic cloves, then mince. Add to the bowl with the herbs.
- Peel and mince the shallot, then add to the bowl.
- Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
- Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
- Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
- Enjoy!
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
- Calories 744
- Fat 80g
- Carbs 9g
- Fiber 2g
- Sugar 2g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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
- Wash and dry the herbs.
- 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.
- 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.
- Peel the garlic cloves, then mince. Add to the bowl with the herbs.
- Peel and mince the shallot, then add to the bowl.
- Add the olive oil, red wine vinegar, salt, and red pepper flakes. Whisk well to combine. Add the lemon zest and whisk to incorporate.
- Let the chimichurri sit in the refrigerator, covered, for up to 24 hours.
- Serve over grilled veggies, steak, seafood, or grilled chicken thighs, use as a dip for crusty bread, or use as desired otherwise.
- Enjoy!
Inspired by cafedelites.com
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