Here's a foolproof chimichurri sauce recipe with perfect ingredient ratios! This healthy and easy-to-make sauce can accompany so many dishes and makes a delicious marinade!
- 1/2 cup (35g) flat-leaf parsley, finely chopped
- 1/4 cup (17g) cilantro, finely chopped
- 4 cloves (15g) of garlic, minced
- 2 tablespoons (30g) lemon juice (or sub with red wine vinegar)
- 2/3 cup (85g) extra-virgin olive oil
- 3/4 teaspoons dried oregano (or sub with 2 teaspoons of fresh oregano)
- 1 teaspoon (6g) table salt
- pinch of black pepper
- optional: 1-2 teaspoons chile pepper flakes (Aleppo works great)
- Mix all marinade ingredients in a bowl and adjust seasonings if necessary.
- Let rest for at least 10 minutes for the flavors to harmonize. 2-3 hours is even more ideal.
- Chimichurri is best when consumed within 24 hours, but you can keep it in an airtight container in the fridge for up to 48 hours.
- You can use chimichurri to marinate, baste, or top proteins like tofu or seitan. It also makes a great condiment for tacos, Buddha bowls, and even bean stews!
Cilantro - Not a fan of cilantro? Substitute it with more parsley of the same weight!
Chile Pepper - You can also use minced fresh chile pepper instead of dried chile flakes. I'd start with 1/4 of a whole (deseeded) pepper and judge from there.
Shallot - If you're a big fan of alliums, try mincing in half a small shallot in addition to the garlic. So good!
Nutrition information is an estimate.
- Prep Time: 10 minutes
- Category: Condiments
- Method: Mix
- Cuisine: Argentine
- Calories: 132