Chimichurri Recipe

If you’re looking to add a burst of flavor to your meals, this fresh and tangy chimichurri sauce will quickly become a favorite. Perfect for drizzling over grilled meats, roasted vegetables, or even as a dip, this sauce is simple to make and packed with fresh, zesty goodness. Made without oregano and featuring apple cider vinegar for a unique twist, this recipe keeps it fresh and wholesome.

Ingredients:

• 1 cup fresh parsley: Finely chopped for a herbaceous base.

• 3–4 garlic cloves: Minced for a bold, aromatic kick.

• 1/2 cup olive oil: The heart of the sauce, adding richness.

• 2 tablespoons apple cider vinegar: For a tangy brightness.

• 1 tablespoon lemon juice: A fresh citrus zing.

• 1/2 teaspoon red pepper flakes: Adjust for your heat preference.

• 1/2 teaspoon salt: Enhances all the flavors.

• 1/4 teaspoon black pepper: Adds a subtle bite.

Instructions:

1. Prep the Ingredients
   Start by finely chopping the parsley and mincing the garlic. Place them in a medium bowl.

2. Mix the Sauce
   Add olive oil, apple cider vinegar, lemon juice, red pepper flakes, salt, and black pepper to the bowl.

3. Combine and Adjust
   Stir the ingredients thoroughly until well combined. Taste and adjust seasoning as needed for your preference.

4. Let it Rest
   For the best flavor, let the chimichurri sit for at least 15 minutes. This allows the ingredients to meld beautifully.

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Serving Ideas

This chimichurri is a versatile addition to your kitchen. Use it to top grilled steak, roasted vegetables, or baked fish. It also makes a fantastic dip for crusty bread.

Pro Tip:

Make a double batch—this sauce keeps well in the fridge for up to a week and is even more flavorful the next day!

Enjoy this vibrant chimichurri sauce and elevate your meals effortlessly. 🌿

Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.