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Chimichurri Sauce

A vibrant and zesty sauce made from fresh herbs, garlic, and vinegar, perfect for enhancing grilled meats and vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 tablespoons
Course: Condiment, Side Dish
Cuisine: Argentinian, South American
Calories: 85
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups parsley leaves, coarsely chopped Look for bright green, fresh leaves.
  • 1 cup cilantro leaves, coarsely chopped (optional) Strongly recommended for extra zest.
  • 1 medium jalapeño, seeded and chopped (optional) Adds a nice kick!
  • 3/4 cup extra virgin olive oil Use a high-quality brand for best flavor.
  • 1/4 cup red wine vinegar Gives that tangy punch.
  • 3-4 cloves garlic, minced Fresh is a must for the most robust flavor.
  • 1/4 tsp red pepper flakes (optional) Adjust based on your heat preference.
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. In a blender or food processor, add the parsley, cilantro, chopped jalapeño (if using), minced garlic, red wine vinegar, and red pepper flakes.
  2. Pour in the extra virgin olive oil and pulse until the mixture is finely chopped, yet still has some texture. If it’s too thick, drizzle in more olive oil until you reach your desired consistency.
  3. Taste the sauce and adjust the seasoning by adding more vinegar, salt, or pepper as needed.
  4. Transfer the Chimichurri Sauce to a jar or container with a lid, and let it sit for 2-3 hours at room temperature to allow the flavors to meld.

Notes

Store in an airtight container in the fridge for up to 2 days. For optimal taste, use fresh herbs, as dried versions won’t have the same zing. This sauce can be made a day ahead to enhance flavors even more.