Chimichurri Sauce
A bright, zesty parsley sauce made with olive oil, garlic, vinegar, and herbs
Prep
10 mins
Cook
0 mins
Serves
4
Difficulty
Easy
Ingredients
- ⅓ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat leaf parsley (without stalks)
Method
- In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, and smoked paprika.
- Stir in the finely chopped parsley until well combined.
- Taste and adjust seasoning if needed.
- Serve as a sauce over roasted or grilled vegetables.
Tips
- Finely chop the parsley so the sauce mixes through evenly.
- Taste before serving and add a little extra salt or vinegar if needed.
- You can also combine the ingredients in a mortar and pestle for a more rustic texture.
- For a smoother finish, pulse everything briefly in a food processor.
Storage
- Store in an airtight container or jar in the fridge for up to 3 days.
- Give it a good stir before serving as the oil may settle.
- Best served fresh for the brightest flavour and colour.
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