Chimichurri is the ultimate grilling companion. This Argentinian sauce is packed with fresh herbs, garlic, and a punch of vinegar that cuts through rich, grilled meats beautifully. It comes together in minutes with no cooking required, and it only gets better as it sits and the flavors meld together.
Ingredients
- 3 tbsp parsley flakes
- 1 tbsp oregano
- 1 tbsp garlic granules
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp chili peppers (crushed)
- 1/2 tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a medium bowl, combine the parsley flakes, oregano, garlic granules, and crushed chili peppers.
- Pour in the olive oil and red wine vinegar. Stir well to combine.
- Add the salt and stir again. Let the mixture sit for at least 15 minutes so the dried herbs can rehydrate and the flavors can come together.
- Stir before serving. Spoon generously over grilled steak, chicken, fish, or roasted vegetables.
Notes
- This tastes even better the next day after the herbs have fully softened. Make it a few hours ahead if you can.
- If you have fresh parsley on hand, use about 1 cup of finely chopped fresh leaves instead of the dried parsley flakes.
- Store in a sealed jar in the fridge for up to a week.
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