Chimichurri Sauce
This Greek-inspired chimichurri sauce combines parsley, fresh oregano, mint, green olives, garlic, lemon, red wine vinegar, and olive oil. Spoon it over grilled chicken, steak, or vegetables, with optional feta stirred in before serving.
Servings 2 cups
Calories 69kcal
Ingredients
- ½ cup extra-virgin olive oil
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ cup finely chopped red onion
- ⅓ cup finely chopped pitted green olives
- 3 tbsp red wine vinegar
- 1 tbsp fresh-squeezed lemon juice
- ¼ tsp chili flakes
- ½ tsp salt plus more to taste
- ¾ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh oregano
- ¼ cup finely chopped fresh mint
- optional: add crumbled ¼ - ½ cup crumbled feta right before serving if desired
Instructions
- In a medium bowl whisk together all of the extra-virgin olive oil, minced garlic, finely chopped red onion, finely chopped green olives, red wine vinegar, lemon juice, chili flakes and salt. Stir in the finely chopped parsley, finely chopped oregano and finely chopped mint.
- Taste and adjust the seasoning with more salt if desired.
- Optional: right before serving, stir in 1/4 - 1/2 cup crumbled feta cheese for a very Greek-inspired flavor
Notes
- We love this chimichurri on grilled chicken, steak or even grilled vegetables.
- You can make this chimichurri one day ahead of serving and store in an airtight container in the fridge. Take out of the fridge 15-20 minutes before serving to bring closer to room temperature to let the flavors shine.
Nutrition
Serving: 2tbsp | Calories: 69kcal | Carbohydrates: 1.3g | Protein: 0.2g | Fat: 7.4g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Sodium: 95.4mg | Fiber: 0.6g | Sugar: 0.2g
