Description
This easy chimichurri recipe is a vibrant, zesty, and garlicky sauce perfect for transforming grilled meats. It’s an herbaceous (Emerald Parsley Garlic Pour) that makes healthy eating delicious and easy.
Ingredients
- 1 large bunch fresh flat-leaf parsley (about 2 cups packed, 60 g)
- 4–6 cloves garlic, minced (20–30 g)
- 0.25 cup red wine vinegar (60 ml)
- 0.5 cup extra virgin olive oil (120 ml)
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes, adjust to taste
- 0.5 teaspoon kosher salt, to taste
- 0.25 teaspoon black pepper, freshly ground, to taste
- tiny pinch smoked paprika (optional)
Instructions
- Prep Herbs & Garlic: Finely chop the parsley until it’s light and fluffy, and mince the garlic until it’s very fine. (As a busy parent, I often use a mini food processor for this step; just pulse until finely chopped, watching carefully to avoid over-pureeing. The texture should still be visible, not a paste.)
- Combine Wet Ingredients & Seasonings: In a medium mixing bowl, whisk together the red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and pepper until well combined. The mixture should smell tangy and aromatic.
- Mix it All Together: Add the chopped parsley and minced garlic to the wet mixture. Stir everything vigorously with a spoon until the vibrant green herbs are evenly coated. For best flavor melding, let this (Emerald Parsley Garlic Pour) sit at room temperature for at least 15-30 minutes; it will deepen in color and develop its full zesty aroma. (If it looks a little thick after sitting, splash in 1-2 tablespoons more olive oil to loosen it.)
Notes
For a milder garlic flavor, use 2-3 cloves of roasted garlic instead of raw. Any good quality olive oil works well if extra virgin isn’t on hand. For a bolder oregano taste, use 1 tablespoon of fresh oregano, finely chopped. A tiny pinch of smoked paprika can add a subtle smoky note, complementing grilled meats. Allowing the sauce to rest at room temperature for 15-30 minutes improves flavor. If the sauce is too thick after sitting, add 1-2 tablespoons more olive oil to loosen it.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook, Mixing
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons (30 ml)
- Calories: 170 calories
- Sugar: 0 g
- Sodium: 160 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg