Lemon Chimichurri Sauce
This lemon chimichurri sauce recipe is made with parsley, garlic, red chilies, paprika, lemon juice, wine vinegar, and olive oil. A fresh herb chimichurri sauce for steak, chicken, fish, and vegetables.
Ingredients
- 50 g parsley finely chopped
- 4 cloves garlic minced
- 2 red chilies seeded and finely chopped
- 1 tablespoon oregano
- 100 ml warm water
- 1 teaspoon sweet paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 120 ml lemon juice
- 120 ml wine vinegar
- 250 ml extra virgin olive oil
Instructions
- Finely chop 50 g parsley, mince 4 cloves garlic , and seed and finely chop 2 red chilies, then add them to a mixing bowl.
- Add 1 tbsp oregano, 100 ml warm water, 1 tsp sweet paprika, ½ tsp black pepper, and 1 tsp salt, then mix well to combine.
- Pour in 120 ml lemon juice, 120 ml wine vinegar, and 250 ml extra virgin olive oil, then stir until everything is evenly combined.
- Transfer the chimichurri to bottles or a jar, refrigerate, and let it rest for at least 30 minutes before serving so the flavors can meld.
Notes
Chop the Herbs Finely: I like chopping the parsley quite small so the sauce mixes evenly, and every spoonful has balanced flavor.
Balance the Acidity: The warm water softens the sharpness of the lemon juice and vinegar, helping the sauce taste smoother.
Let the Sauce Rest: I find chimichurri tastes better after sitting for about 30 minutes because the herbs and garlic have time to blend with the oil.
Nutrition
Calories: 180kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 199mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 513IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 1mg
