Chimichurri Sauce

This herb-forward sauce is a vinaigrette at heart and pairs beautifully with grilled meats–think steak, chicken, pork and lamb. It also pairs nicely with roasted vegetables and it even makes a delicious sandwich sauce!

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Chimichurri Sauce

Author: keriawilliams

Ingredients

Servings

• ¹⁄₃ cup very high quality olive oil
• 2 Tbsp red wine vinegar
• 2 cloves garlic
• 1 tsp course Kosher salt
• ¹⁄₂ tsp dried oregano
• ¹⁄₂ tsp dried red pepper flakes
• ¹⁄₂ tsp smoked paprika
• ¹⁄₂ cup finely chopped flat-leafed parsley
• ¹⁄₂ cup finely chopped sweet basil

Instructions

1. Using a sharp knife, chop the sweet basil and flat-leafed parsley into a very small mince. At the end of the chop, you should have about a cup of produce.

   

1. Using a mortar and pestle, grind the salt, oregano, red pepper flakes and smoked paprika together, making sure to break up the red pepper seeds into rough pieces.

   

1. Chop garlic into a fine mince. Add the garlic, sweet basil, parsley, dry salt and herb mixture, vinegar and olive into a small bowl and mix to combine. Let the mixture sit for about a half an hour before serving to let the flavors meld.