When you're looking for a special sauce to add to grilled meats, sandwiches, or pasta salads, there's no better option than homemade chimichurri sauce. Hailing from Argentinian and Uruguayan cuisines, chimicurri sauce is packed with parsely, red wine vinegar, and oregano. We added a LĒVO twist by adding in some lemon, garlic, and oregano infused olive oil. Taste these flavors pop by following our tried and true recipe for chimichurri sauce below!
Recipe for Chimichurri Sauce
Add our recipe for chimichurri sauce to your to-do list—you'll need it to make your recipes pop this week!
Peel of 1 Lemon
2 Tbsp of dried oregano
3 cloves of smashed garlic
1 cup of extra virgin olive oil (EVOO)
1 cup of parsley (approximately 1 bunch)
1 tbsp of chili flakes
2 tbsp of red wine vinegar
Salt & pepper to taste
Optional: extra garlic
For detailed instructions on how to make the lemon, garlic, and oregano infused olive oil, click here. Otherwise, follow the simplified directions below.
Add infusion ingredients to LEVO Herb Pod.
Insert LEVO Herb Pod into the reservoir and pour in the extra virgin olive oil.
Close the lid and set LEVO to "Infuse" for 1 hour at 165°F.
Once complete, dispense and set aside 1/2 cup for this recipe. Store the remaining olive oil in an air-tight container.
Roughly chop parsley and add to a food processor or blender.
Add in the rest of your ingredients, including the #LEVOmade oil.
Blend together until combined.
Taste and add salt and pepper as needed.
Enjoy at your next BBQ with steak, chicken and beyond.
Chimichurri typically has oregano in it, but we substituted it with our lemon, garlic, and oregano oil because it is packed with oregano flavor.