Best Chimichurri Sauce
Indulge in the vibrant flavors of our Fricken' Kitchen Parsley Chimichurri! This zesty Argentine-inspired sauce, with fresh parsley, garlic, and a touch of rice vinegar, is the perfect companion to perfectly grilled steaks and other meats. Elevate your grilled meat experience with this health-conscious, nutrient-packed condiment
Ingredients
- 1 cup fresh parsley stems removed
- ½ cup olive oil extra virgin
- 4 cloves garlic minced
- 2 tsp dried oregano
- 2 tbsp rice vinegar
- ½-2 tsp red pepper flakes adjust to taste (I use 2+)
- salt & pepper to taste
- 2 green onions chopped
Instructions
- Place the fresh parsley, garlic, and oregano in the blender.
- Add rice vinegar, red pepper flakes, salt, and black pepper to the blender.
- Pulse the ingredients a few times to start breaking them down. Then, with the blender running on low speed, slowly stream in the extra-virgin olive oil until you achieve the desired consistency. You can blend for a smoother texture or leave it slightly chunky.
- Taste the chimichurri and adjust the seasoning according to your preference. Add more salt, pepper, or red pepper flakes if needed.
- Remove from blender and mix in chopped green onions for added texture and taste.
- Allow the chimichurri to rest for at least 15-30 minutes before serving to let the flavors meld.
Serve
- Serve the chimichurri sauce with grilled meats, roasted vegetables, or use it as a marinade.
Storage
- Store any leftover chimichurri in a sealed container in the refrigerator. It should stay fresh for at least a few days