Description
A vibrant and flavorful Argentinian chimichurri sauce made with fresh parsley, garlic, and a blend of spices, perfect as a marinade or condiment for grilled meats and vegetables. This easy no-cook recipe delivers a tangy, herby punch with a hint of heat from crushed red pepper flakes.
Ingredients
Scale
Fresh Ingredients
- 2 cups Fresh Parsley, finely chopped
- 3 cloves Garlic, minced
Dry Spices
- 3 tablespoons Dried Oregano
- 1 tablespoon Crushed Red Pepper Flakes
- 1 tablespoon Sea Salt
- 1 tablespoon Ground Black Pepper
Liquids
- 1 tablespoon Sunflower Oil
- 1/4 cup Water
- 1/4 cup Red Wine Vinegar
Instructions
- Prepare the Parsley: Finely chop the fresh parsley until you have about 2 cups. Accurate chopping ensures the herb spreads evenly in the sauce.
- Measure the Parsley: After chopping, measure out exactly 2 cups of parsley to maintain the proper balance of flavors.
- Mince the Garlic: Peel and finely mince 3 cloves of garlic for a robust aromatic base.
- Measure Spices: Accurately measure and prepare dried oregano, crushed red pepper flakes, sea salt, and ground black pepper as per quantities given.
- Combine Ingredients: In a clean glass jar, place the chopped parsley, minced garlic, and measured spices.
- Add Liquids: Pour in 1/4 cup of water, 1 tablespoon of sunflower oil, and 1/4 cup of red wine vinegar into the jar.
- Mix Thoroughly: Stir the ingredients together well to combine the flavors evenly. No shaking required.
- Let it Rest: Cover the jar and refrigerate the chimichurri for at least 24 hours to allow the flavors to meld. The sauce can be stored for up to 2 weeks in the refrigerator.
Notes
- For best flavor, let the chimichurri rest refrigerated for at least 24 hours before use.
- The sauce keeps well in the fridge up to 2 weeks; always use a clean spoon to avoid contamination.
- Adjust crushed red pepper flakes according to desired spice level.
- Sunflower oil can be substituted with olive oil for a richer flavor.
- Use fresh parsley for authentic taste; flat-leaf parsley is preferred over curly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce / Condiment
- Method: No-Cook
- Cuisine: Argentinian
Keywords: Argentinian chimichurri, chimichurri sauce, parsley sauce, herb sauce, marinade, no-cook sauce, grilled meat accompaniment
