Sauces · ALWAYS FREE
Parsley chimichurri sauce
A hand-chopped parsley sauce with red-wine vinegar, garlic and oregano for spooning over a finished meal.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Finely chop the dry parsley with a sharp knife, including only tender stems. Put it in a bowl with the garlic, oregano, cayenne, salt and black pepper.
- Stir in the red-wine vinegar, then the olive oil. Scrape the bowl so the herbs and seasonings are evenly distributed; leave the sauce loose and visibly chopped rather than blending it smooth.
- Let stand for 10 minutes, stir again, and divide into 8 condiment portions. This makes about 6.17 oz sauce before bowl losses; one portion is one-eighth of the batch. Serve with a finished dish using a clean spoon.
- Refrigerate unused sauce promptly in a clean covered container at 40°F (4°C) or colder and use within 4 days, or freeze in small portions. Do not store at room temperature or can it: the vinegar amount is for flavor, not a validated preservation process.
Estimated nutrition
Per serving · 1 of 8- Calories
- 94 kcal
- Protein
- 0.3 g
- Total carbohydrate
- 0.9 g
- Total fat
- 10.1 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking nutrient-retention factors are applied. All measured fats, sauces and cooking liquids are assumed consumed; actual amounts left in cookware or serving dishes can reduce intake. The estimate covers the complete listed recipe only, without suggested accompaniments. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are not included in this five-field panel. Naturally varying foods, brands and substitutions change the estimate.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Parsley, olive oil, red-wine vinegar, garlic, dried oregano, cayenne, salt and black pepper are the complete sauce; no animal ingredient, grain, dairy, legume, potato or added sweetener is listed.
Required label checks: Use plain red-wine vinegar and the listed single-ingredient spices; check vinegar for animal-derived additions or processing aids if following a vegan diet. The audit covers the sauce alone.
Supporting reference · Supporting reference - Vegan: Parsley, olive oil, red-wine vinegar, garlic, dried oregano, cayenne, salt and black pepper are the complete sauce; no animal ingredient, grain, dairy, legume, potato or added sweetener is listed.
Required label checks: Use plain red-wine vinegar and the listed single-ingredient spices; check vinegar for animal-derived additions or processing aids if following a vegan diet. The audit covers the sauce alone.
Supporting reference · Supporting reference - Gluten-Free: Parsley, olive oil, red-wine vinegar, garlic, dried oregano, cayenne, salt and black pepper are the complete sauce; no animal ingredient, grain, dairy, legume, potato or added sweetener is listed.
Required label checks: Use plain red-wine vinegar and the listed single-ingredient spices; check vinegar for animal-derived additions or processing aids if following a vegan diet. The audit covers the sauce alone. Choose gluten-free-labeled red-wine vinegar and packaged spices; do not substitute malt vinegar. Avoid gluten cross-contact in storage and preparation. A recipe screen does not establish finished-food gluten concentration or allergy safety.
Supporting reference - Dairy-Free: Parsley, olive oil, red-wine vinegar, garlic, dried oregano, cayenne, salt and black pepper are the complete sauce; no animal ingredient, grain, dairy, legume, potato or added sweetener is listed.
Required label checks: Use plain red-wine vinegar and the listed single-ingredient spices; check vinegar for animal-derived additions or processing aids if following a vegan diet. The audit covers the sauce alone.
Supporting reference - Paleo: Parsley, olive oil, red-wine vinegar, garlic, dried oregano, cayenne, salt and black pepper are the complete sauce; no animal ingredient, grain, dairy, legume, potato or added sweetener is listed.
Required label checks: Use plain red-wine vinegar and the listed single-ingredient spices; check vinegar for animal-derived additions or processing aids if following a vegan diet. The audit covers the sauce alone.
Supporting reference - Keto: 0.90 g estimated TOTAL carbohydrate per one of 8 equal sauce portions. Every listed ingredient is included; fiber is not subtracted. No grain, starchy side or added sugar is included. The label covers only this condiment, not the meal served with it.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs parsley 50g 3.17g olive_oil 80g 0.00g redwine_vinegar 35g 0.09g garlic 8g 2.64g oregano_dry 1g 0.69g cayenne 0.5g 0.28g salt 2g 0.00g black_pepper 0.5g 0.32g 7.20g total ÷ 8 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
