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Chimichurri

A bright, zesty Argentinian sauce made with fresh herbs, garlic, olive oil, and vinegar that elevates grilled meats, vegetables, and more.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Argentinian
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 4 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon red pepper flakes adjust to taste
  • Salt and pepper to taste

Equipment

  • Food processor or blender
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Storage jar or container

Method
 

  1. Wash the parsley and cilantro thoroughly to remove any dirt or grit.
  2. Roughly chop the parsley and cilantro, then add them to the food processor or blender.
  3. Add the minced garlic to the processor with the chopped herbs.
  4. Pour in the extra virgin olive oil.
  5. Add the red wine vinegar for acidity.
  6. Sprinkle in the red pepper flakes and season with salt and pepper.
  7. Pulse the mixture until mostly smooth, leaving a few small chunks for texture.
  8. Taste and adjust the seasoning as needed.
  9. Let the chimichurri rest for at least 30 minutes for the flavors to meld before serving.

Notes

Store in an airtight container in the refrigerator for up to one week or freeze in ice cube trays for longer storage.