Fresh and Spicy Chimichurri Sauce
10 min
Quick
Sezamo
Ingredients
Preparation method
Ingredients overview
- 1 bunch fresh parsley (finely chopped)
- 8 cloves garlic (crushed)
- 2 pcs shallots (finely chopped)
- 2 teaspoons dried oregano
- 2 pcs fresh red chili peppers (deseeded, diced)
- 6 tablespoons red wine vinegar (or wine vinegar)
- 2 teaspoons table salt (fine iodized)
- 1 teaspoon freshly ground black pepper
- 300 ml high-quality extra virgin olive oil
In a large bowl or food processor, add the finely chopped parsley, crushed garlic, shallot, oregano, red chili pepper, red wine vinegar, salt, and pepper. If using a food processor, pulse a few times until the ingredients are well combined but still retain a slightly coarse texture.
Transfer the mixture to a small bowl and pour the extra virgin olive oil over it. Mix well with a spoon to combine the sauce.
Let the sauce rest for at least 10-15 minutes before serving for the flavors to meld. Serve alongside your favorite grilled meat or vegetables, or use it as a marinade.
Chef's tip
For a more intense flavor, prepare the sauce a few hours or even a day in advance and store it in the refrigerator. Take it out to room temperature before serving.
60 min
Under an hour
