5-minute Chimichurri Sauce with fresh parsley

This chimichurri sauce is bright, herby, zingy and refreshing! Made in 5-minutes. Drizzle it over crispy potatoes, and your other favourite roasted veggies. Or, toss into salads, pasta salads and buddha bowls to add flavour and brightness to any dish.

Course how-to, Sauces, Dips, and Dressings, Side Dish

Cuisine Argentinian, gluten-free, grain-free, no-bake, nut-free, raw, soy-free, sugar-free

Diet Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 171kcal

Author Hannah Sunderani

Ingredients

1 cup parsley leaves tightly packed
1/3 cup olive oil
1.5 tbsp red wine vinegar
2 cloves garlic very finely chopped
2 tbsp red onion very finely chopped
1 tsp dried oregano
1/2 tsp sea salt
pinch chili flakes
pinch ground pepper

US Customary - Metric

Instructions

Chop the parsley leaves until very finely chopped. Then add the chopped parsley to a small bowl with the olive oil, vinegar, garlic, onion, oregano, sea salt, chili flakes and pepper. Place to the side.

Video

Notes

Try serving this chimichurri sauce with my Crispy Smashed Potatoes.

Recipe will keep for up to 3 days. Store in the fridge in an air-tight container. Bring back to room temperature before serving.

For this recipe I used curly parsley leaves, but flat-leaf parsley also works. Both have been tested.

Nutritional information is a rough estimate.

Nutrition