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Chimichurri Sauce
This best chimichurri recipe is the only one you’ll need! Chimichurri is a fresh, zesty, herb-infused sauce originating in Uruguay and Argentina. It is one of the easiest ways to upgrade eggs, veggies, sandwiches, etc. or it makes a great marinade or topping for steak, chicken, fish, pork and even meatballs! This bright, flavor packed sauce is incredibly quick and easy to make in your food processor with just few ingredients like parsley, oregano, red-wine vinegar, red chili peppers (or flakes) and olive oil. So, if you don’t have a chimichurri sauce in your recipe repertoire, now is the time!
👥 8 Servings⏱️ Prep & Cook: 5 min⏳ Prep: 5 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
📝 Preparation Steps
1
Add shallot, garlic, chili peppers/flakes, red wine vinegar, lemon juice and salt and pepper to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.
red wine vinegar3 tablespoonslemon juice1 tablespoon
2
Add parsley, cilantro and oregano; pulse until the herbs are almost chopped to desired consistency. Pour in the olive oil while pulsing to combine, just until the herb leaves are finely minced but still have some body. Don’t over-process once you add the olive oil or the chimichurri can taste bitter.
3
Transfer chimichurri to a bowl or airtight container. Let rest ⏱️ 15-30 minutes at room temperature before adjusting to taste. Add additional red wine vinegar for tangier, red pepper flakes for spicier or salt and pepper if desired.
red wine vinegar3 tablespoons
4
Chimichurri is best if allowed to sit at room temperature for ⏱️ 30 minutes to ⏱️ 2 hours before serving. If not serving for a few hours, cover and chill in refrigerator then allow to return to room temperature before serving.
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