This Chimichurri Sauce is simple, yet adds a ton of flavor to a dish. It’s a mix of fresh parsley, red wine vinegar, oregano, salt and pepper. Enjoy this recipe with meat or vegetables!
Jump to RecipeI love a classic Chimichurri with onion and garlic. However, I’m currently on a low FODMAP diet, so garlic and onion are a big no-no. So, I created this sauce, and it turned out great enough to share with all of you!
What’s in Chimichurri:
- fresh, flat-leaf parsley
- extra-virgin olive oil
- red wine vinegar
- oregano
- salt
- pepper
Frequently Asked Questions:
How long does Chimichurri sauce last in the fridge?
Chimichurri lasts about a week in the fridge. Obviously though, the fresher the better.
What do you put Chimichurri on?
You can put Chimichurri sauce on chicken, pork, steak, shrimp, fish or other grilled or baked meat. This sauce is also amazing on roasted vegetables. I’ve also put it in chicken enchiladas instead of using enchilada sauce or salsa!
Other sauces you might be interested in:
Homemade Vinaigrette Salad Dressing
If you make this Chimichurri Sauce, be sure to leave a rating and/or review below! I love to hear from you! =)
Enjoy, friends!
Chimichurri Sauce {Low FODMAP}
Equipment
- Blender or food processor
Ingredients
- 1 cup flat-leaf parsley, tightly packed
- 1/2 cup extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp oregano
- 1/4 tsp sea salt
- 1/4 tsp freshly-ground black pepper
Instructions
- Toss all ingredient into a food processor or blender and mix until smooth.
- Store in the refrigerator, covered, for up to a week. A mason jar works great for storage!
Notes
If you make this recipe, be sure to tag @emilylrix
Don’t forget to save this to your favorite Pinterest board!
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