Description
This vibrant chimichurri sauce is packed with fresh herbs and garlic, perfect for enhancing grilled meats and roasted veggies.
Ingredients
- 1 cup fresh parsley (packed, flat-leaf preferred)
- ½ cup fresh cilantro (packed, optional)
- 4 cloves garlic (peeled)
- ½ cup olive oil (good quality extra virgin)
- 2 tbsp red wine vinegar
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Prepare the herbs: Rinse parsley and cilantro well, then dry thoroughly.
- Blend the base: Add parsley, cilantro, and garlic to the food processor. Pulse 6–10 times until chopped.
- Add seasonings: Add oregano, red pepper flakes, salt, and black pepper. Pulse 2–3 times.
- Add the liquids: With the processor running, drizzle in olive oil, vinegar, and lemon juice.
- Adjust seasoning: Taste and modify salt, vinegar, or pepper flakes according to preference.
- Serve or store: Let it rest for 10–15 minutes before serving for best flavor.
Notes
Chimichurri can be stored in the fridge for up to 4–5 days. Best served at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Argentinian