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Chimichurri Sauce

A vibrant and zesty sauce combining fresh herbs, garlic, and vinegar, perfect for enhancing grilled meats and vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentinian, South American
Calories: 70
Ingredients Method Notes

Ingredients
  

Herb and Aromatic Base
  • 1 medium shallot, finely minced Enhances the overall depth of the sauce.
  • 3 cloves garlic, minced Adds a pungent and savory kick.
  • 1 teaspoon salt Essential for balancing flavors.
  • 1/2 teaspoon crushed red pepper flakes Provides a touch of heat, adjust to taste.
  • 1/2 cup white balsamic vinegar Introduces acidity and brightness.
Fresh Herbs
  • 1 cup parsley, chopped Contributes a fresh, vibrant flavor.
  • 1/2 cup cilantro, chopped Adds a unique herbal note.
Oils
  • 1/2 cup extra-virgin olive oil Brings a rich texture and flavor.

Method
 

Preparation
  1. Combine shallots, garlic, salt, crushed red pepper flakes, and vinegar in a bowl. Stir together.
  2. Let the mixture macerate for 5 minutes while chopping the herbs.
Finalizing
  1. Add the chopped herbs and olive oil to the mixture and stir well.
  2. Taste and adjust with more salt, vinegar, or olive oil to suit your preference.
Storage
  1. Transfer chimichurri to a jar and store in the fridge for up to a week.

Notes

To enhance flavor, allow the chimichurri to sit for a few hours or overnight before serving. This sauce can also be frozen in ice cube trays for easy portioning.