Authentic Chimichurri Sauce Recipe
This authentic chimichurri sauce comes together in just 10 minutes with simple ingredients like parsley, garlic, olive oil, and vinegar. It’s fresh, garlicky, and packed with flavor, perfect for drizzling over tofu, veggies, or using as a marinade.
Servings: 20 servings (about 1¼ cups)
Calories: 51kcal
Ingredients
- 2 tablespoons dried oregano
- 1 teaspoon red pepper flakes optional
- ¼ cup water preferably hot
- ¼ cup fresh parsley finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves minced
- ½ cup oil I use extra virgin olive oil
- ¼ cup vinegar red wine vinegar, apple cider vinegar, or any other type
Instructions
- Add the dried oregano and red pepper flakes to a bowl, then pour in the water, preferably hot, to help soften the herbs and release more flavor. Let it sit for a minute.
- Add the remaining ingredients and stir until well combined. Serve immediately, or let it rest in the fridge for at least 2 hours to allow the flavors to develop.
Notes
- Store it in an airtight container in the fridge for up to 1 week. For the best flavor, use it within 2 to 3 days. Make sure it’s covered with a thin layer of olive oil to help keep it fresh and prevent oxidation.
- You can freeze it, but the texture may change slightly after thawing. Freeze in a sealed container or ice cube trays for up to 1–2 months. Thaw in the fridge and stir well before using.
- Let it sit at room temperature for a few minutes before serving and give it a good stir.
Nutrition
Serving: 1tablespoon | Calories: 51kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 61mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg
