Ingredients
Scale
- 1 cup flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes (or to taste)
- 1/2 tsp salt (to taste)
- 1/4 tsp freshly cracked black pepper
Instructions
- Wash and thoroughly dry the parsley before chopping it finely along with the garlic cloves.
- In a medium bowl, combine the chopped parsley and minced garlic. Add lemon juice and red wine vinegar; stir until well mixed.
- Gradually drizzle in the olive oil while stirring continuously until you achieve a thick, paste-like consistency.
- Season with red pepper flakes, salt, and black pepper. Adjust seasoning to your preference.
- Let the chimichurri sit at room temperature for at least 30 minutes to allow flavors to meld.
Notes
- For added flavor, substitute parsley with cilantro or mix in fresh oregano.
- Store any leftovers in an airtight container in the fridge for up to one week; serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 30g
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg