Fresh Chimichurri Sauce
This bright, herbaceous sauce packs a punch of garlic, chili, and red wine vinegar. A versatile condiment that pairs beautifully with steak, grilled chicken, seafood, or even roasted vegetables.
Ingredients
- 4 garlic cloves, finely diced
- 2 bunches parsley, chopped
- 1 shallot, finely diced
- 1 fresno chili, finely diced
- ¾ cup (90ml) extra-virgin olive oil
- 3 Tbsp (40g) red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
Directions
- In a medium mixing bowl, combine parsley, garlic, shallot, fresno chili, vinegar, and olive oil.
- Stir well to combine and season with salt and pepper to taste.
- Transfer to a storage container and let sit for at least 1 hour before serving to allow the flavors to meld.
Protips
- Letting the sauce rest overnight deepens the flavor.
- Use fresh parsley for the best color and taste.
- Try swapping fresno chili for red pepper flakes if you prefer a milder kick.