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Chimichurri

4.8 from 5 reviews

Ingredients

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  • 1/2 cup minced, packed cilantro or parsley (or a mix of both)
  • 6 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (2 teaspoons)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/41/2 teaspoon crushed red pepper flakes, depending on your taste for the hot’n’spicy
  • Optional: 1/4 cup minced onion (white, yellow, red, or shallots)

Instructions

  1. Combine all ingredients and let stand at room temperature for at least 10 minutes and up to 2 hours before serving.
  2. This will keep refrigerated up to 48 hours. Makes about 3/4 cup of sauce.

Notes

Variations:
Substitute lemon, lime, or orange juice for the vinegar to make a citrusy sauce for seafood
With parsley, add a teaspoon of fresh thyme or mint for a sauce well-suited to chicken and lamb
Add a 1/2 teaspoon toasted cumin seeds for an earthy touch that goes even better with beef

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