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+ servings
Chimichurri sauce in a bowl
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Chimichurri Sauce

Use this herbaceous flavor packed chimichurri sauce to bring any beef dish alive.
Course Condiment / Sauce
Cuisine South American
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 179kcal
Author Dean "Schuey" Schumann

Ingredients

  • cup olive oil extra virgin
  • 4 cloves garlic
  • 3 green onions chopped
  • ¾ cup parsley finely chopped
  • 2 tbsp cilantro chopped, use basil or extra parsley if you don’t like the taste
  • 2 fresh bay leaves finely chopped finely
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tbsp chili finely chopped
  • ¼ cup red wine vinegar
  • 1 tsp coarse sea salt
  • ½ tsp black pepper freshly ground

Instructions

  • Place the pealed garlic cloves, olive oil and bay leaves into a food processor and pulse until the garlic has become finely minced throughout the oil.
  • Add the onions and pulse, but not to make the mixture a puree, just enough to chop all ingredients. We should still see pieces of onion in there, we want some texture in our mix.
  • Using a spatula, scrape out the mixture into a bowl and add the parsley, cilantro, bay leaves, oregano, paprika, chili, salt and pepper and mix thoroughly.
  • Now while whisking the mixture, slowly add the red wine vinegar and you’ll be left with a thick herbal vinaigrette that leaves a nice sharp sensory overload in the nostrils.
  • Put this aside to allow the flavours to fully combine.
  • Once meat is ready, drizzle chimichurri over the top and enjoy.

Nutrition

Calories: 179kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 592mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1151IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 2mg