Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
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

by Lulu | lulusloveforfood

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!

Chimichurri Sauce

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Recipe details

Yield 2 Cups
Time spent: Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min

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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.