This easy Argentinian chimichurri sauce adds loads of garlic and herb flavor to smoky grilled vegetables. Choose any assortment of vegetables you love, season simply with olive oil and salt and pepper, grill, then add spoonfulls of chimichurri sauce for a side dish that can be served warm or at room temperature.
To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.
Get the full set of instructions for the best easy grilled vegetables here.
Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving.
Feel free to omit the cilantro or oregano in the chimichurri sauce, and make up the amount by using the Italian parsley instead.