Chimichurri Sauce

Source · Prep 10 minutes · Cook 0 minutes

Per serving: 115 cal 0 · 1 g carbs · 12 g fat

servings

⅓ cup extra-virgin olive oil (≈73 g)
2 tbsp white wine vinegar (≈30 mL)
1 clove garlic - minced
½ tsp sea salt (≈3 g)
¼ tsp dried oregano (≈1 g)
¼ tsp red pepper flakes (≈1 g)
¼ tsp smoked paprika (≈1 g)
½ cup finely chopped fresh flat-leaf parsley (≈30 g) - coarse stems removed (from about 1 bunch)

Instructions

Whisk together everything except the parsley.
Stir in the parsley and taste for salt and vinegar.
Serve right away, or better, let it sit 10-15 minutes first.

Notes

Chop the parsley by hand; a food processor turns it to mush.
Red wine vinegar is more traditional, white is brighter. Use what you have.
The smoked paprika isn’t traditional; leave it out for a classic version.
Cilantro can replace the parsley, or do half and half.
Keeps 4 days in the fridge, or freeze in ice cube trays for up to 3 months.