Chimichurri Sauce Recipe
Fresh parsley and garlic give this easy Argentinian chimichurri sauce a bright and zippy flavor and is the perfect complement to lighten up grilled steak, chicken, or vegetables.
Servings 16
Calories 67kcal
Equipment
- Food processor or high speed blender
Ingredients
- 1 cup fresh Italian flat-leaf parsley , leaves only, stems removed
- ¼ cup fresh cilantro , leaves only, stems removed
- ¼ cup fresh oregano , leaves only, stems removed
- ⅓ cup roughly chopped red onion or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- 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.
Notes
Make this sauce ahead of time and refrigerate for 1-3 days before serving.
Feel free to omit the cilantro or oregano, and make up the amount by using the Italian parsley instead.
Nutrition
Serving: 2tablespoons | Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 6.6mg | Calcium: 19mg | Iron: 0.6mg