Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Cuisine: Latin American
Ingredients: ▫️1/2 cup (30g) very finely chopped flat leaf parsley; ▫️1/2 cup (30g) very finely chopped cilantro/coriander (this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro); ▫️1 tsp dried oregano; ▫️3-4 cloves of finely minced garlic; ▫️1 red chilli, deseeded + finely diced; ▫️2 tablespoons red wine vinegar; ▫️1/2 cup (115g) extra virgin olive oil; ▫️1 tsp flaky sea salt; Black pepper to taste

3 steps

Prep:10minCook:1min

Chimichurri is probably my favourite summery condiment. Popular in both Argentina and Uruguay, chimichurri is a sauce that pairs well with grilled meat, fish and veggies. I particularly love topping my focaccia with it before baking! If you love this, check out my Italian version using basil and balsamic (search Basil Chili Garlic Dipping Oil on Whisk).

Updated at: Sun, 21 Jul 2024 08:56:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories268.6 kcal (13%)

Total Fat28.9 g (41%)

Carbs2.7 g (1%)

Sugars0.7 g (1%)

Protein0.8 g (2%)

Sodium582.9 mg (29%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupflat leaf parsley

very finely chopped

½ cupcilantro

very finely chopped, this isn’t traditional, but I love it! Sub with more parsley if you’re not into cilantro

1 tspdried oregano

3 clovesgarlic

finely minced

1red chilli

deseeded + finely diced

2 tablespoonsred wine vinegar

½ cupextra virgin olive oil

1 tspflaky sea salt

black pepper

to taste

Instructions

To make the sauce

Step 1

In a small bowl, stir all ingredients together and let marinate for at least 30 minutes before using.

Step 2

It can be stored in a sealed container in fridge for an extra five days. Remove from fridge at least an hour before using it so the olive oil can warm back up to a liquid state.

How to make chimichurri focaccia

Step 3

Make the overnight focaccia/easy same-day focaccia or sourdough focaccia dough as directed (recipes can be found on my Whisk Profile or on the Lace Bakes community on Whisk). Once the dough is fully proofed, top with as much chimichurri sauce as you'd like, dimple the dough and top with some additional flaky sea salt and then bake as directed in recipe. You can omit normal extra virgin olive oil on top of the bread, the chimichurri is oily enough!