Description
Fresh, vibrant, and loaded with herb-garlic flavor, this no-cook chimichurri sauce is perfect for enhancing grilled meats, roasted vegetables, or even breakfast dishes.
Ingredients
- 1 cup fresh parsley, chopped (flat-leaf preferred)
- 1/2 cup fresh cilantro, chopped (optional)
- 3–4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil (extra-virgin recommended)
- 1/4 cup red wine vinegar
- Salt and pepper to taste
Instructions
- Load the blender/processor: Add chopped parsley, chopped cilantro, minced garlic, red pepper flakes, olive oil, and red wine vinegar.
- Blend until combined: Pulse and then blend briefly until the sauce is smooth and green, stopping to scrape down the sides as needed.
- Season carefully: Add salt and pepper, then blend for a quick second to distribute. Adjust flavor by adding more oil or vinegar as needed.
- Serve: Spoon over steak, chicken, pork, seafood, or roasted vegetables.
Notes
Let chimichurri rest for 15-30 minutes for a more rounded flavor. Store leftovers in an airtight container for up to 4-5 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Argentinian