Description
A vibrant and flavorful chimichurri sauce recipe that pairs perfectly with roasted or grilled vegetables. This versatile sauce is easy to make and adds a zesty kick to any dish.
Ingredients
Units
Scale
Chimichurri Sauce:
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon smoked paprika
- 1/2 cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika.
- Season to taste and serve as a sauce over roasted or grilled vegetables.
Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.
Notes
- Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 90
- Sugar: 0.1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.7g
- Protein: 0.4g
- Cholesterol: 0mg
