This herbaceous, tangy sauce from Argentina is amazing on anything grilled, roasted, or baked. The fresh peppers, red wine vinegar, garlic, oregano, lemon, and fresh parsley make this a seriously healthy flavor bomb.
Tips & Tricks
- Traditionally, you would chop all your fresh ingredients, mix them in a bowl, and stir while slowly drizzling in olive oil. Using a food processor is blasphemy, but we have to get dinner done fast.
- You can find Fresno peppers near the jalapenos. They resemble red jalapenos in terms of appearance and spiciness level. You can use jalapenos if Fresno isn’t available.
- The best leaves are small, fresh ones near the stem in parsley; pick off the leaves with other large ones (don’t worry if you get a little stem). Lightly pack it into a ½ dry measuring cup.
- Always zest, then juice a lemon. It’s easier to zest a whole lemon, then cut it in half to juice it, then vice versa. A microplane is the best tool for quickly removing lemon zest.
- You can use white distilled or white wine vinegar instead of red wine vinegar.
- Add a teaspoon of red chili flakes or ½ teaspoon of cayenne pepper for a spicy dressing.
Chimichurri
This herbaceous tangy sauce from Argentina is amazing on anything grilled, roasted, or baked.
Servings: 5 servings
Calories: 200kcal
Ingredients
- ½ cup Italian parsley leaves packed lightly
- 1 Fresno pepper top removed, split in half, quartered
- Zest and juice of 1 medium lemon
- 4 fresh garlic cloves
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ cup extra virgin olive oil
Instructions
- In a food processor or blender add parsley leaves, Fresno pepper, lemon zest, lemon juice, garlic, red wine vinegar, oregano, and salt. Pulse 3 times. While processor is running on low, slowly pour in olive oil. Chimichurri should be tangy and spicy with a vinaigrette consistency.
Notes
Tips & Tricks:
- Traditionally, you would chop all your fresh ingredients, mix them in a bowl, and stir while slowly drizzling in olive oil. Using a food processor is blasphemy, but we have to get dinner done fast.
- You can find Fresno peppers near the jalapenos. They resemble red jalapenos in terms of appearance and spiciness level. You can use jalapenos if Fresno isn’t available.
- The best leaves are small, fresh ones near the stem in parsley; pick off the leaves with other large ones (don’t worry if you get a little stem). Lightly pack it into a ½ dry measuring cup.
- Always zest, then juice a lemon. It’s easier to zest a whole lemon, then cut it in half to juice it, then vice versa. A microplane is the best tool for quickly removing lemon zest.
- You can use white distilled or white wine vinegar instead of red wine vinegar.
- Add a teaspoon of red chili flakes or ½ teaspoon of cayenne pepper for a spicy dressing.
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 237mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 543IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg
