Ingredients
Herbs and Aromatics
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro (packed)
- 4 cloves garlic (peeled)
Liquids and Seasonings
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Herbs: Rinse the parsley and cilantro under cold water and pat them dry thoroughly. Remove any thick stems from the parsley and cilantro to avoid bitterness and improve texture.
- Blend the Ingredients: In a food processor, combine the chopped parsley, cilantro, garlic cloves, dried oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped, ensuring you don’t over-process to keep a bit of texture in the sauce.
- Add the Liquid Ingredients: Pour in the olive oil, red wine vinegar, and fresh lemon juice to the processed herbs. Pulse the mixture again until all ingredients are well combined but still slightly coarse, giving the sauce a fresh, vibrant texture.
- Adjust Seasoning: Taste your chimichurri sauce and adjust the seasoning as desired. Add more salt, pepper, or red wine vinegar according to your preference to balance acidity and spice.
- Serve or Store: Transfer the sauce into a bowl or jar. You can serve it immediately for fresh, bright flavor or cover and refrigerate for up to one week, allowing flavors to deepen over time.
Notes
- Use fresh, high-quality herbs for the best flavor.
- Adjust red pepper flakes to control the heat level.
- Chimichurri can be stored refrigerated in an airtight container for up to one week.
- Letting the sauce sit for a few hours before serving enhances flavor melding.
- Use the sauce as a marinade, condiment, or finishing drizzle for grilled dishes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Vegan
