Chimichurri
A vibrant, herb-forward Argentinian condiment packed with fresh parsley, garlic, and a tangy splash of red wine vinegar.
- 10 min
- 97 kcal / serving
- easy
- vegan
- Protein
- 0.4 g
- Fat
- 10.1 g
- Carbs
- 1.2 g
Contains: sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 1 bunch flat-leaf parsley (finely chopped)
- 3 pc garlic cloves (finely chopped)
- 1 tsp dried oregano
- 1 tsp chili flakes
- 3 tbsp red wine vinegar
- 6 tbsp olive oil
- 1/2 tsp salt
Method
- Place the finely chopped parsley and garlic into a small mixing bowl.
- Add the dried oregano, chili flakes, and salt to the herb mixture.
- Pour in the red wine vinegar and stir briefly, letting the herbs absorb the liquid.
- Whisk in the olive oil slowly until the ingredients are well incorporated.
- Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Serve as a bright marinade or table sauce for grilled meats, vegetables, or crusty bread. Makes about 8 servings of 2 tbsp.
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