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
Step 1
Place the parsley, cilantro, oregano, garlic, and shallot in a food processor and pulse until finely chopped. You don’t want the mixture completely smooth; the texture should be slightly chunky. If you don’t have a food processor, you can finely chop all of the ingredients with a sharp knife.
Step 2
Transfer the mixture to a small bowl. Add the olive oil, vinegar, lime juice, salt, pepper, and crushed red pepper flakes. Stir until well combined. Taste and adjust seasonings, if necessary.
Step 3
Serve with grilled steak, chicken, fish, vegetables, tacos, and more!
Step 4
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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.
