Chimichurri Argentine Parsley Garlic Sauce for Grilled Meats
Bright, zesty, and bursting with fresh flavors, this Chimichurri Argentine Parsley Garlic Sauce for Grilled Meats is the ultimate accompaniment to your favorite barbecue dishes. Made with finely chopped fresh parsley, bold garlic, and a tangy splash of red wine vinegar, this no-cook sauce gets its vibrant kick from a hint of red pepper flakes and dried oregano, perfectly balanced with rich extra virgin olive oil. Ready in just 10 minutes, it's an effortlessly delicious way to elevate grilled steaks, chicken, or pork, while also doubling as a versatile marinade or dipping sauce. Let the flavors meld to perfection, and enjoy a taste of Argentina at your dining table. Perfect for fans of fresh, herbaceous condiments, this chimichurri recipe is a quick and flavorful must-try for BBQ season!
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Recipe Information
Ingredients
- 1 cup fresh parsley, finely chopped
- 4 large garlic cloves, minced
- 3 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons water (optional, for adjusting consistency)
Instructions
Wash and dry the parsley thoroughly, then finely chop it until you have about 1 cup of chopped parsley.
Peel and mince the garlic cloves. Ensure they are finely minced to evenly distribute their flavor throughout the sauce.
In a medium bowl, mix together the chopped parsley, minced garlic, red wine vinegar, dried oregano, red pepper flakes (if using), salt, and black pepper.
Slowly pour the olive oil into the mixture while stirring continuously to emulsify the sauce.
Taste and adjust seasoning as needed, adding more salt, vinegar, or red pepper flakes to suit your preference. If the mixture is too thick, stir in up to 2 tablespoons of water to reach your desired consistency.
Let the chimichurri sit for at least 10-15 minutes to allow the flavors to meld. If time permits, chilling in the refrigerator for 1-2 hours will further enhance the flavors.
Serve the chimichurri at room temperature over grilled meats such as steak, chicken, or pork. It can also be used as a marinade or dipping sauce.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 3.7 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2355 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
