Traditional chimichurri sauce
Traditional chimichurri sauce recipe made with parsley, oregano, garlic, onion, red pepper, vinegar and oil. Use to accompany empanadas and grilled meats.
Servings 1 to 1.5 cups of chimichurri sauce
- ½ cup parsley (finely chopped; represents about 1/2 a bunch of parsley)
- 2 tablespoons fresh oregano finely chopped
- 4 garlic cloves crushed
- ½ cup green onions finely diced or minced
- 1 small red chili pepper (red Fresno or red Korean, deveined, seeds removed and finely diced ( can be replaced with 1-2 teaspoons of chili pepper flakes or paprika for non spicy) – adjust more or less based on your preference and heat tolerance)
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup oil (I prefer to use olive oil even though some say it's not the traditional Argentinean choice)
- Salt and pepper to taste
- Additional herbs based on your taste: thyme, basil, cilantro, etc
Combine all the ingredients together in a medium sized bowl and mix well.
The chimichurri can be made ahead of time, but should be kept refrigerated and is best if used within 24-48 hours.