In absolutely no way am I going to say that I reinvented the wheel with this recipe. This sauce is steeped deeply in tradition and I’m just along for the incredibly flavorful ride. I experimented with the flavors until I came up with a combo that I love. This is about the 3rd or 4th rendition I tried to make of this beloved sauce. We use chimichurri on just about everything at home and I try to make as much homemade as possible. We love it and we hope you’ll love it too.
Chimichurri Sauce
170kcal
Ingredients
- 2 cloves garlic finely minced
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 1/2 cup fresh Italian parsley chopped and packed well
- 2 tbsp fresh cilantro chopped
- 1 habanero pepper finely minced
- 1 tsp kosher salt
- 1 tbsp dried oregano
Equipment
- 1 scraper
- 1 small bowl
- 1 fork
Method
- Rinse cilantro and parsley well, wrap in several towels to gently dry
- Mince parsley well and pack into a cup1 1/2 cup fresh Italian parsley
- Mince cilantro well2 tbsp fresh cilantro
- Set herbs aside
- Crush and mince garlic2 cloves garlic
- Finely chop habenero
- Add oregano to the bottom of a small glass bowl. Add pepper and garlic
- Add red wine vinegar and mix well to coat the dried oregano and pepper/garlic mixture to soften and bloom. Let sit in bowl for a few minutes
- Add parsley and cilantro to bowl
- Add olive oil and gently stir with a fork
- Store in a glass container for up to 2-3 days
Nutrition
Serving1tbspCalories170kcalCarbohydrates2gProtein1gFat18gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat13gSodium397mgPotassium106mgFiber1gSugar0.3gVitamin A1303IUVitamin C23mgCalcium37mgIron1mg
