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Chimichurri Sauce Recipe

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4.1 from 15 reviews

This vibrant Chimichurri Sauce is a fresh, herb-packed condiment originating from Argentina, perfect for adding a zesty, garlicky flavor to grilled meats, vegetables, or as a marinade. Made with fresh parsley, cilantro, oregano, garlic, and a blend of olive oil, red wine vinegar, and lemon juice, this sauce is quick to prepare and incredibly versatile.

Ingredients

Herbs and Vegetables

  • 1 cup fresh Italian flat-leaf parsley (leaves only, stems removed)
  • 1/4 cup fresh cilantro (leaves only, stems removed)
  • 1/4 cup fresh oregano (leaves only, stems removed)
  • 1/3 cup roughly chopped red onion or shallots
  • 3 cloves garlic (peeled)

Seasonings and Liquids

  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt

Instructions

  1. Pulse the herbs and aromatics: In a blender or food processor, combine parsley, oregano, cilantro, red onion, and garlic. Pulse several times to finely mince the ingredients without turning them to a paste.
  2. Add liquids and seasonings: Add red pepper flakes, extra-virgin olive oil, red wine vinegar, and fresh lemon juice to the minced herbs. Pulse 2 to 3 times to incorporate all components evenly.
  3. Season to taste: Add kosher salt and pulse a few more times. Taste the sauce and adjust salt if necessary for your preferred flavor balance.
  4. Alternative hand method: If preparing by hand, finely mince parsley, oregano, cilantro, onion, and garlic with a sharp knife. Transfer to a bowl, then whisk in olive oil, red wine vinegar, lemon juice, red pepper flakes, and kosher salt until combined. Alternatively, place all ingredients in a covered jar and shake vigorously.

Notes

  • For a more rustic texture, mince herbs by hand rather than blending.
  • Adjust red pepper flakes to control the heat level of the sauce.
  • Chimichurri can be stored in the refrigerator for up to one week and often tastes better after resting for a few hours.
  • Use flat-leaf parsley for brighter flavor and better texture than curly parsley.
  • This sauce is traditionally served with grilled meats but also adds a fresh kick to vegetables, seafood, or sandwiches.

Find it online: https://miracooking.com/chimichurri-sauce-recipe/