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–+ servings
Dark green chimichurri with red pepper flakes in a white ceramic bowl.
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Parsley Chimichurri Recipe

This parsley chimichurri is a true flavor-boosting sauce for salads, sandwiches, roasted veggies, and any type of protein.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Eloïse

Ingredients
 

Instructions
 

  • Cut off the thick parsley stems. I also remove thinner stems to improve the texture of the chimichurri.
  • Chopped parsley and crushed garlic cloves on a small wooden board.
    Finely chop the parsley with a knife (if making large quantities you can use a food processor but don't overblend it
  • Spoon adding a garlic clove to a jar with olive oil and oregano.
    In a bowl or jar, combine the olive oil, red wine vinegar, garlic, oregano, red pepper flakes, and salt.
  • Olive oil speckled with chopped parsley in a glass jar.
    Stir in the parsley and give it a good stir. Let it sit for 15 minutes before serving or store it in the refrigerator for up to 5 days.

Notes

  1. Note that high-quality extra-virgin olive oil will solidify in the fridge. You may have to take your chimichurri out 10-15 minutes before serving to allow the oil to come to room temperature.
  2. Chimichurri freezes really well for up to 3 months. My tip is to freeze the chimichurri in an ice cube tray. The small size of the cubes makes them thaw quicker.

Nutrition

Calories: 340kcal | Carbohydrates: 4g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Fiber: 2g | Sugar: 0.4g
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