This is a quick recipe to prepare Chimichurri herb sauce or marinade that goes perfect with any grilled meats and even on vegetables.
Just like any other latin recipe out there, there are tons of variations of this Chimichurri according to the region. After playing with a different seasonings, I settled on this and I’m very happy about the depth of flavors it has due to all of the different spices.
The sauce itself it’s not spicy (or hot) and it tastes much better if you let it sit in your fridge for a couple of days or at least 24 hours. All of the flavors will just intensify!
As with other recipes, the spices are always “according to taste” and this one is no exception. Use my recipe as a guide but adjust to taste as needed. Another note I would like to make is that I used avocado oil instead of olive oil. The avocado oil has almost no flavor and I feel that it won’t clash with all of the herbs that are present on this recipe. If you don’t have avocado oil, you can use olive oil instead 🙂
- 3/4 bunch minced flat leaf parsley
- 9 to 10 fresh garlic, peeled
- 1 tablespoon dried parley
- 1 tablespoon dry oregano
- 1/2 teaspoon dry thyme (optional)
- 1/2 teaspoon chili powder
- 3/4 teaspoon crushed red pepper flakes
- 1 teaspoon granulated onions
- 3/4 to 1 tablespoon fresh ground pepper
- 2 teaspoon kosher salt
- 1/2 cup avocado or olive oil
- 2 tablespoons white vinegar
- 1/4 cup red wine vinegar
- Place the parsley in a glass bowl or mason type jar
- Crush the garlic in a mortar to almost a paste consistency. Add to fresh parsley
- Add the rest of the ingredients and mix well. Cover with plastic wrap of a lid and refrigerate for 24 to 48 hours to blend flavors.
- Before serving, bring to room temperature.
- Store refrigerated in a sealed container for up to two weeks.