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5 from 5 votes

Chimichurri Sauce

This Chimichurri Sauce is vibrant, fresh and goes great with any cut of beef, meatballs, tacos, and much more. It's a perfect condiment, that's really easy and quick to make. No food processor needed!
Prep Time10 mins
Total Time10 mins
Course: Condiment
Cuisine: Argentinian
Keyword: chimichurri sauce
Servings: 8
Calories: 128kcal
Author: Joanna Cismaru

Ingredients

  • 1/2 cup parsley finely chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 4 cloves garlic minced
  • 1 tbsp oregano dried
  • 1/2 tsp red pepper flakes
  • 1 red chili pepper minced
  • 1 tbsp lemon juice
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste

Instructions

  • Mix all the ingredients together in a bowl. Allow it to rest for at least 30 minutes before serving. If time allows chill it for a couple hours before serving.

Notes

  1. Store leftover chimichurri sauce in a jar in the refrigerator for 2 to 3 weeks.
  2. You can also freeze chimichurri sauce into cubes and it will keep in the freezer for about 3 months.

Nutrition

Calories: 128kcal | Carbohydrates: 1g | Fat: 13g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 52mg | Vitamin A: 415IU | Vitamin C: 13.5mg | Calcium: 18mg | Iron: 0.6mg