Blender Chimichurri with Parsley and Red Wine Vinegar
A vibrant Argentinean chimichurri sauce with fresh parsley, garlic, and tangy red wine vinegar, perfect for grilled meats or roasted vegetables. This argentinean-inspired quick meals ready in about 10 minutes pairs tightly packed fresh flat-leaf parsley, large garlic cloves, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup tightly packed fresh flat-leaf parsley
- 3 large garlic cloves
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Roughly chop 1 cup fresh flat-leaf parsley and peel 3 large garlic cloves.
- Step 2: In a blender or food processor, combine the parsley, garlic, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Pulse the mixture while slowly pouring in 1/2 cup extra virgin olive oil until the sauce is well blended but still slightly chunky.
- Step 4: Taste and adjust seasoning if needed; let the chimichurri sit for at least 15 minutes at room temperature to allow flavors to meld before serving.
Frequently asked questions
How long does Blender Chimichurri with Parsley and Red Wine Vinegar take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Blender Chimichurri with Parsley and Red Wine Vinegar?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large garlic cloves from drying out.
Can I substitute ingredients in Blender Chimichurri with Parsley and Red Wine Vinegar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Blender Chimichurri with Parsley and Red Wine Vinegar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Blender Chimichurri with Parsley and Red Wine Vinegar?
Argentinean quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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