This is such a quick and simple chimichurri to make that works perfectly as a dip for breads and dough balls, as a salad dressing or drizzled over grilled vegetables or meats. You won’t regret trying this poured over my Easy Aubergine Steaks.
It has a delicious tang due to the red wine vinegar, a light and refreshing quality because of the herbs and a little bit of heat because of the chilli powder, although this ingredient is optional!
I have tried to keep this quick and easy chimichurri as simple as possible but if desired you could use fresh chilli and oregano and you could even add a finely sliced shallot. If you would prefer this to have a sharper taste you can add an extra tablespoon of red wine vinegar, similarly you can increase the amount of chilli used if a spicier sauce is preferred.
If you would prefer to make a larger batch of this to store in the fridge then you could just double all of the amounts listed in the ingredients. This sauce will keep well for up to one week in the fridge in a jar, just remember to shake before using if you make it in advance as the oil will separate from the vinegar.
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