Easy Homemade Chimichurri
Easy homemade chimichurri for your grilled steaks and asado dishes. Packed with fresh parsley and oregano, this Argentinian sauce is tangy and herby with a little dash of heat.
Servings: 4
Calories: 137kcal
Equipment
- food processor
Ingredients
- 2 cups flat-leaf parsley destemmed
- 2 cloves garlic
- ¼ cup extra virgin olive oil
- ½ shallot
- 1 tbsp dried oregano
- 2 tsp red chili flakes
- ¼ tsp salt to taste
Instructions
- Using a food processor, combine all the ingredients except the salt and oil. Pulse to combine. You may need to stop halfway through and scrape the sides of the processor.
- Slowly drizzle in your oil, pulsing to combine. Continue until you have added all of your oil and you have a sauce that is well-combined but not perfectly smooth.
- Taste, add salt, pulse several times, and continue adjusting ingredients until you are satisfied.
Nutrition
Calories: 137kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 179mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2824IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg