Chimichurri Pizza Sauce Recipe
If you’re looking to add a zesty, herb-filled punch to your pizza, this Chimichurri Pizza Sauce recipe is perfect for you! Chimichurri, an Argentine staple, is typically used to top grilled meats, but here we’re transforming it into a bright, tangy pizza sauce.
Ingredients
- ½ bunch parsley about ½ cup, chopped
- 2 tablespoons freshly chopped oregano
- 4 cloves garlic pressed
- ½ cup chopped spring onion
- 1 small red chili pepper seeds and membrane removed, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon fresh lemon juice
- 120 mL olive oil you can use other oils, but olive oil gives a rich taste
- Salt and pepper to taste
Instructions
- Start by finely chopping the parsley, oregano, spring onion, and chili pepper. If you’re using garlic cloves, press them using a garlic press or mince finely.
- In a medium bowl, combine the chopped parsley, oregano, garlic, spring onion, and chili. Add the red wine vinegar, fresh lemon juice, and olive oil.
- Add salt and pepper to taste, then mix everything thoroughly until well combined.
- For the best flavor, let the Chimichurri sauce rest in the fridge for at least 30 minutes. While the sauce can be stored for up to 48 hours, it’s best enjoyed fresh.
Video
Notes
To store leftover Chimichurri Pizza Sauce, transfer it to an airtight container and refrigerate. It’s best consumed within 24-48 hours to maintain its fresh flavors.
If needed, stir well before using, as the oil may separate over time. Avoid freezing, as the fresh herbs can lose their vibrant taste and texture.