Enhance your next meal with this super easy to make chimichurri sauce recipe that is delicious and loaded with flavor.
Servings: 1cup
Prep Time: 15 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
½bunch finely minced Italian parsley
3tablespoonsfinely minced oregano
2finely minced cloves of garlic
1seeded and finely minced Fresno pepper
2tablespoonsred wine vinegar
1/3cupolive oil
Sea salt and pepper to taste
Instructions
Add all the ingredients to a large bowl and mix until completely combined.
Cover and keep in the refrigerator until ready to use.
Notes
Make-Ahead: You can make this up to 3 days ahead of time; simply keep it covered in the refrigerator.How to Store: Keep covered in the refrigerator for up to 1 week.How to Freeze: Keep covered in the freezer for up to 2 months. I like to put them in silicone ice cream trays and pull them out as needed.Just like in a soup recipe, this will taste better a few days later as flavors will infuse more.Feel free to use most of the stems on the parsley or even the oregano, as there is tons of flavor in them. Be sure to finely mince so that nothing is crunchy or hard to eat.Chimichurri ingredients can also vary. Add things like cilantro, thyme, shallots, or lemon juice. Feel free to customize it to your liking.If you like a spicier sauce, then add in some of the Fresno pepper seeds.