Simple Homemade Chimichurri
This vibrant chimichurri sauce bursts with fresh herbs and tangy vinegar, perfect for adding zest to meats, veggies, or as a just-right dip.
Ingredients
- 1/2 cup chopped parsley flat-leaf
- 4 cloves garlic minced
- 1 small shallot finely minced, optional
- 1 teaspoon dried oregano
- 1 small red chile seeded and diced, or 2 tsp red pepper flakes
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2/3 cup avocado oil
Instructions
- Finely chop the parsley, fill the kitchen with its fresh aroma, and mince the garlic to unleash its bold scent.
- In a medium bowl, mix the parsley, aromatic garlic, vibrant oregano, zesty vinegar, and spicy chile. Sprinkle salt and pepper.
- Drizzle in the avocado oil, stirring until the mixture becomes glossy and well-blended.
- Allow the chimichurri to rest at room temperature for 15 minutes to develop flavors.
- Give it another stir and serve this tangy, herby sauce as a finishing touch or flavorful marinade.
Notes
Ideal as a quick, vibrant topping for steaks, chicken, or your favorite grilled vegetables. Swap in lemon zest for a citrusy twist.