Chimichurri Sauce
Yield: Approximately ½ cup of sauce
Ingredients:
- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch, coarse stems removed)
Instructions:
- Combine Base Ingredients: In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika until well combined.
- Incorporate Parsley: Stir in the finely chopped fresh parsley until evenly distributed throughout the mixture.
- Adjust Seasoning: Taste the sauce and adjust the seasoning as needed to suit your preference.
- Serve or Store: Use the chimichurri sauce immediately as a topping or marinade, or store it in an airtight container in the refrigerator for up to 4 days.
For more details and tips, you can visit the original recipe here
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