Chimichurri Sauce
A vibrant and flavorful Argentinian condiment made with fresh herbs, garlic, and a touch of acidity, perfect for grilled meats and vegetables.
Ingredients
Fresh Ingredients
- 1 cup fresh parsley (packed) Ensure herbs are well washed and dried.
- ½ cup fresh cilantro (packed) Feel free to adjust according to preference.
- 4 cloves garlic (peeled) Provides a robust flavor.
Liquid Ingredients
- ½ cup olive oil Extra virgin olive oil is recommended for best flavor.
- 2 tbsp red wine vinegar Can substitute with white wine or apple cider vinegar.
- 2 tbsp fresh lemon juice Adds more brightness to the sauce.
Spices
- 1 tsp dried oregano
- ½ tsp red pepper flakes Adjust to taste for desired heat.
- ½ tsp salt Adjust according to taste.
- ¼ tsp black pepper
Instructions
Preparation
- Wash and dry the fresh parsley and cilantro thoroughly.
- In a food processor, add the chopped herbs and garlic cloves. Pulse until finely chopped.
Mixing
- Pour in the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and black pepper.
- Blend the mixture until well combined and adjust flavors according to preference.
Serving
- Transfer the chimichurri sauce to a clean jar or container and enjoy right away, or store in the refrigerator.
Notes
Chimichurri sauce can last in the refrigerator for up to a week. For longer storage, freeze in ice cube trays for convenient servings.