Chimichurri Sauce
Total Time
10 mins
Prep Time
10 mins
Rating
4.72 out of 5 stars
(7)
Ingredients
8
- 1/2 cup packed flat-leaf parsley
- 1/2 cup packed cilantro*
- 2 tablespoons fresh oregano leaves, can use 1 teaspoon dried oregano
- 3 small garlic cloves, roughly chopped
- 1 shallot, finely chopped
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice, can use lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch crushed red pepper flakes, optional
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Preparation
Chef’s notes
You can use all parsley if you want a traditional chimichurri sauce.
Store in the refrigerator for up to 7 days. Let come to room temperature and stir before serving.