Chimichurri is a classic Argentine condiment and marinade made from fresh herbs, garlic, vinegar, and olive oil. Traditionally served with grilled meats like asado, it adds a bright, tangy, and herbaceous flavor to beef, chicken, or seafood. Chimichurri is incredibly versatile, acting as both a marinade and a table sauce. Its vibrant green color and zesty flavor make it a staple in Argentine cuisine, where it is celebrated for its simplicity and ability to enhance grilled dishes.

---

Ingredients:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice (optional)

---

Instructions:

1. Prepare the Herbs:

   • Finely chop the fresh parsley and oregano. If you prefer a smoother texture, you can pulse the herbs in a food processor, but avoid turning them into a paste.

2. Mix the Ingredients:

   • In a medium-sized bowl, combine the chopped herbs, minced garlic, crushed red pepper flakes, salt, and black pepper.

3. Add the Liquids:

   • Pour in the olive oil, red wine vinegar, and lemon juice (if using). Stir the mixture thoroughly to combine all the ingredients.

4. Let it Rest:

   • Allow the chimichurri to sit at room temperature for at least 30 minutes to let the flavors meld together.

5. Serve or Store:

   • Chimichurri can be used immediately as a marinade for meats or served as a condiment alongside grilled dishes. If storing, place the chimichurri in an airtight container and refrigerate. It will keep for about a week.

---

Nutritional Information (Per Tablespoon):

• Calories: 60 kcal
• Proteins: 0.3g
• Carbohydrates: 1g
• Fiber: 0.2g
• Fat: 6g

Chimichurri is a low-calorie, flavorful sauce rich in healthy fats from olive oil. It’s packed with antioxidants from the herbs and makes for a zesty addition to grilled meats and vegetables