# Chimichurri Sauce · Love and Lemons

Chimichurri Sauce · Love and Lemons takes 10 min and serves 4.

Recipe by loveandlemons.com · original: https://www.loveandlemons.com/chimichurri-sauce/  
Cuisine: Latin American · Dish: Snacks, dips & sauces  
On Meez: https://meezenplace.app/recipes/chimichurri-sauce-recipe (with step-by-step Cook Mode)

This easy chimichurri sauce recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

## Ingredients (serves 4)

- ⅓ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon smoked paprika
- ½ cup finely chopped fresh flat-leaf parsley (from about 1 bunch of parsley, coarse stems removed)

## Steps

1. In a small bowl, whisk together the extra-virgin olive oil, 1 tablespoon of the white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika
2. Stir in the finely chopped fresh parsley
3. Alternatively, combine the ingredients in a mortar and pestle or pulse briefly in a food processor
4. Season the chimichurri to taste, adding the remaining 1 tablespoon white wine vinegar if desired for a tangier flavor
5. Serve as a sauce over roasted or grilled vegetables

## Good to know

### Swaps

No white wine vinegar? Red wine vinegar works in the same amount.

### Storing it

Store in an airtight container in the fridge for up to 4 days. The oil may firm up when cold; stir well before serving.

### Making it ahead

Can be made up to 2 days ahead and kept covered in the fridge; stir well before using.