Description
This quick and easy chimichurri sauce is a fresh, herb-packed condiment made with parsley, cilantro, garlic, olive oil, and vinegar. Bright, zesty, and slightly spicy, it’s perfect for drizzling over grilled meats, vegetables, or using as a marinade.
Ingredients
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic, peeled
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
Instructions
- Rinse parsley and cilantro under cold water and pat dry. Remove thick stems.
- Add parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper to a food processor. Pulse until roughly chopped.
- Pour in olive oil, red wine vinegar, and lemon juice. Pulse until combined but still slightly chunky.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate in an airtight container for up to one week.
Notes
- Let the sauce rest for at least 30 minutes for best flavor.
- Blend longer for a smoother consistency if preferred.
- Store in the refrigerator for up to 1 week.
- Freeze in ice cube trays for up to 3 months.
- Stir well before serving if oil separates.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80 kcal
- Sugar: 0 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
