Chimichurri Sauce: Fresh Parsley, Garlic, and Tangy Vinegar

Shaking olive oil and vinegar with minced parsley ensures an even distribution of parsley and other herbs and garlic in the chimichurri sauce. Shaking the parsley and olive oil and vinegar makes it easier to serve chimichurri sauce. This five-minute chimichurri recipe from Argentina and Uruguay produces a fresh, herby, tangy sauce with a bit of crushed red pepper flavor.

Extra virgin olive oil is an ingredient in the recipe. White wine vinegar provides sourness to complement other flavors. Fresh flat-leaf parsley is an important ingredient. Do not use dried parsley. Chopped flat-leaf parsley ensures uniform distribution in the sauce. Other important ingredients are fresh minced garlic, dried oregano, sea salt, and a small amount of crushed red pepper; use a small amount of red pepper to make it easy to adjust the level of spiciness to your taste. Olive oil aids in distributing oregano and garlic evenly among diners.

The oil, vinegar, herbs, and garlic in the dressing should be well combined after shaking, not separated into layers. Small bits of parsley should be visible in the dressing. Common errors when making this recipe include overprocessing the ingredients in a food processor, which makes the dressing smooth. Taste and adjust the seasoning, as needed, after tasting. Cutting parsley with a knife is a simple way to avoid overprocessing it.

Serve it with steak or chicken. Other recipes include using it as a dip or marinade. Additional recipes for this sauce include cauliflower steak and roasted eggplant. Refrigerate leftover sauce in a glass container with a lid. The sauce will be lighter green when stored and will darken over time, though the flavor will not be affected, according to its manufacturer. Stir leftovers well before serving.