Chimichurri Sauce
Bright, punchy, and herb-packed—perfect for grilled meats, veggies, or grain bowls.
Ingredients:
½ cup finely chopped fresh parsley
2 tbsp finely chopped fresh oregano (or 1 tbsp dried)
3 cloves garlic, minced
½ tsp crushed red pepper flakes (optional, for heat)
¼ cup red wine vinegar
½ cup olive oil
Salt & freshly ground black pepper, to taste
Optional: 1 tbsp finely minced shallot or ½ tsp lemon zest
Instructions:
In a bowl, combine parsley, oregano, garlic, and red pepper flakes.
Stir in red wine vinegar and olive oil until fully combined.
Season with salt and pepper to taste.
Let sit at room temperature for 10–15 minutes before serving to let flavors develop.
Chef’s Notes:
– Serve with grilled steak, chicken, shrimp, or roasted vegetables.
– Use as a marinade or spoon over grain bowls and salads.
– Keeps in the fridge for up to 5 days. Bring to room temp before using.
