Typically I am not a fan of sauce on meat. I believe if the meat is good quality and cooked correctly, then all you need is salt and pepper to highlight the best flavor. However, a sauce like this made from garden fresh ingredients in a tangy vinegar base, just might change my mind. When you pair this sauce with a well marbled piece of grilled meat, it is a match made in heaven. Now sit back, grab a glass of Malbec, and enjoy this post for my homemade Chimichurri sauce recipe.
Delicious Homemade Chimichurri Sauce Recipe
Start with your mise en place: minced shallot, red pepper flakes, minced garlic, red wine vinegar, kosher salt, chopped cilantro, chopped parsley, dried oregano and extra-virgin olive oil.
Combine the red pepper flakes, garlic, shallots, salt, and red wine vinegar and set aside for 10 minutes. This process is called maceration and does two things: infuses the flavors together and breaks down the vegetables giving the sauce a better texture and flavor.
After 10 minutes, mix the remaining ingredients and stir thoroughly.
Now slowly whisk in the olive oil to fuse the ingredients together.
Cover and chill this sauce for at least 3 hours before using.
- 1 shallot, minced
- 1 tsp red pepper flakes
- 4 garlic cloves, minced
- ½ cup red wine vinegar
- 1 tsp. kosher salt
- ½ cup chopped cilantro
- ¼ cup chopped parsley
- 1 Tbsp. dried oregano
- ¾ cup extra-virgin olive oil
- Combine shallot, red peppers, garlic, vinegar, and 1 tsp. salt in a bowl and let sit 10 minutes
- Stir in cilantro, parsley, and dried oregano
- Next whisk in oil to combine ingredients
- Cover and chill 3 hours or overnight