Chimichurri Recipe
Chimichurri Recipe for a versatile sauce your to add to your grilled chicken, fish, and veggies.
Ingredients
- 50 g Parsley
- 4 Garlic Cloves
- 2 Red Chilies
- 1 tablespoon Oregano
- 100 ml Warm Water
- 1 teaspoon Sweet Paprika
- ½ teaspoon Black Pepper
- 1 teaspoon Salt
- 3 Lemon
- 125 ml Wine Vinegar
- 250 ml Extra Virgin Olive Oil
Instructions
- Finely chop the parsley and place in a mixing bowl.
- Mince the garlic cloves and add to the parsley.
- Take out the seeds from the red chilies, chop them finely, and place them with the chopped parsley and minced garlic.
- Add oregano and warm water to the mixing bowl and mix well until combined.
- Stir in sweet paprika, black pepper, and salt to the parsley mixture and mix until well combined.
- Squeeze the lemons and pour the lemon juice over the parsley mixture.
- Pour wine vinegar and extra virgin olive oil and mix well until all the ingredients are evenly incorporated.
- Place the chimichurri in bottles and refrigerate.
- Allow the chimichurri to rest for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Use Fresh Ingredients: Start with fresh parsley, garlic, and red chilies. Freshness makes a big difference in the taste.
Chop Properly: Finely chop the parsley, garlic, and chilies. This helps spread the flavors evenly throughout the chimichurri.
Balance the Flavors: Mix in the right amount of lemon juice and vinegar for acidity, chilies for heat, and garlic and herbs for savoriness. Taste as you go and adjust the seasoning to your liking.
Whisk in the Olive Oil: Gradually whisk olive oil into the mix to create a smooth, well-blended chimichurri. This ensures all the flavors come together nicely.
Let it Rest: Allow your chimichurri to sit for at least 30 minutes before serving. This resting time lets the flavors meld and get even better.
Choose Quality Olive Oil: Use a good quality extra virgin olive oil. It should smell fresh and fruity, and taste smooth for the best results.
Store it Right: Keep any leftover chimichurri in an airtight container in the refrigerator. It stays good for up to a week, so you can enjoy it with several meals.
Nutrition
Calories: 186kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 199mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 31mg | Calcium: 24mg | Iron: 1mg