Chimichurri Sauce

2 Cups
15 min

This sauce originates from Argentina. The base of this recipe is made with herbs and garlic. Surprisingly enough, I made it once with my mom years ago when she found a recipe in a magazine and I was hooked. I now make it quite often as a topping for my protein. It's vibrant green and adds a punch of freshness from the herbs and acidity.

Its amazing stuff.

All ingredients in the the food processor

Grilled chicken breast topped with chimichurri with a side of smashed garlic potatoes and roasted broccoli

This is an example of how I enjoy my chimichurri! I always top it on my grilled meats!


Recipe details
  • 2  Cups
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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Ingredients

  • 1 ¼ cup packed parsley
  • 1 cup packed cilantro
  • 1 tbsp red wine vinegar
  • ½ tsp oregano
  • 5 garlic cloves, rough chopped
  • 1 tsp crushed red chili flake
  • 1 tsp kosher salt
  • ½ tsp fresh cracked pepper
  • Half lime, juiced (about 1 tbsp)
  • ⅓ cup extra virgin olive oil, plus 2 tbsp
Instructions

Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.
Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!
Tips
  • If you don't want to add the extra 2 tbsp of oil, you can add 1 tbsp of water to get a looser consistency. Just add 1 tbsp at a time, to your liking.
  • If you don't have red wine vinegar, white vinegar works as well or if you don't have vinegar, its okay! Just add an extra tbsp of lime or lemon juice.
Lulu | lulusloveforfood
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