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–+ servings

Chimichurri Sauce

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Chimichurri a parsley sauce from Argentina is also popular throughout South America, where it is primarily used as a marinade and sauce for grilled meats, poultry, and fish. However, we love to put it on everything from avocado toast, to rice, to grilled veggies... It’s so delicious it makes any dish taste better! (I leave out the red chilis as I’m currently trying to avoid nightshades, and it still tastes amazing!) This yummy recipe comes from the Healing Spices book.
Course Sauce
Cuisine Argentian, Gluten-Free
Keyword Chimichurri
Prep Time 30 minutes
Servings 2 cups

Equipment

  • Vitamix, Blender, or Food Processor

Ingredients

  • 2 cups fresh flat-leafed (Italian) parsley stems removed and tightly packed
  • 5 large garlic cloves peeled
  • 2 dried red chilis seeds removed
  • 2 TBSP white wine vinegar
  • 1/2 cup organic olive oil extra virgin
  • 1 tsp dried oregano
  • 1/2 tsp freshly ground black pepper

Instructions

  • Combine parsley, garlic, and chilies in a Vitamix or food processor and blend until very fine. With the Vitamix or food processor still running, add the vinegar then olive oil.
  • Transfer to a glass bowl stir in the oregano and black pepper.
  • Refrigerate for a few hours before using.