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A small bowl filled with vibrant green chimichurri sauce sits on a dark wooden surface.

Chimichurri

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This vibrant chimichurri blends finely chopped parsley, cilantro, garlic, vinegar, and olive oil for a bold, herbaceous finish. Rest 15 minutes to allow flavors to marry. Use it as a finishing drizzle over meats, roasted vegetables, or eggs.
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Prep Time 10 minutes
Active Time 10 minutes
Total Time 25 minutes
Servings: 4 cup
Course: Condiment, sauce
Cuisine: Argentine-Inspired
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup parsley finely chopped
  • ¼ cup cilantro finely chopped
  • 1 clove garlic minced
  • 2 tablespoon red wine vinegar
  • ¼ cup olive oil
  • ¼ teaspoon red chili flakes
  • ½ teaspoon kosher salt

Equipment

  • Chefs knife
  • Small mixing bowl
  • Whisk

Method
 

  1. Finely chop parsley and cilantro. Add to a small bowl.
  2. Stir in minced garlic, red wine vinegar, chili flakes, and kosher salt.
  3. Slowly whisk in olive oil until emulsified.
  4. Let sit 15 minutes to allow flavors to meld.
  5. Taste and adjust seasoning as needed.

Nutrition

Calories: 125kcalCarbohydrates: 1gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 298mgPotassium: 55mgFiber: 0.3gSugar: 0.1gVitamin A: 736IUVitamin C: 11mgCalcium: 14mgIron: 1mg

Notes

Storage: keep in a sealed jar in the fridge for up to 1 week. Bring to room temperature before serving so the olive oil loosens back up.

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