Chimichurri Sauce
Equipment
Ingredients
- 1 bunch Italian flat leaf parsley or 1 cup tightly packed, see notes
- ½ bunch cilantro or ½ cup tightly packed, see notes
- 3 garlic cloves, peeled, roughly chopped or minced if making chimichurri by hand (Method 1)
- 2 tablespoons red onion, diced or minced if making chimichurri by hand (Method 1)
- 1 tablespoon fresh oregano, see notes or 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1/2 lemon or lime, juiced
- 1/2 cup olive oil, plus more if needed
- Salt and black pepper to taste
Optional
- 1-2 red chiles, seeded and finely chopped or dried red chili flakes
Instructions
Method 1: By hand
- Finely chop the flat leaf parsley and the cilantro and place them in a bowl.
- Mince the garlic and the red onion and add them to the finely chopped parsley and cilantro. Add the dried oregano (if using fresh oregano, finely chop before adding it to the parsley-cilantro mixture. Stir in the vinegar, lemon juice, olive oil and red pepper flakes if using). Season to taste with salt and pepper and add red pepper flakes if using. Place in a jar or in a sealed container, and allow it to rest for 20 minutes before serving so the flavors meld together. Refrigerate for up to 3 days.
Method 2: Food Processor
- Place the parsley, cilantro, garlic, red onion and oregano in a food processor and pulse until the ingredients are finely chopped (just a few times will do). Add the vinegar, lemon juice and the olive oil and pulse until combined, scraping down the sides with a spatula as needed. Season to taste with salt and pepper and add red pepper flakes if using. Place in a jar or in a sealed container, and allow it to rest for 20 minutes before serving so the flavors meld together. Refrigerate for up to 3 days.
Notes
- Food processor method vs by hand method 2: For both methods, you must finely chop (for food processor method) or mince (by hand method) the onion and garlic.
- Parsley: Use flat-leaf parsley aka Italian parsley. The curly variety doesn't have a lot of flavor and is best used as a garnish. A lot of traditional recipes only use parsley (and not cilantro). I personally love the combination of both especially when the main ingredient is parsley. You can swap the cilantro for additional parsley.
- For best flavor: Allow the sauce to rest for 20 minutes before serving.
- Serving and storing: Although chimichurri taste best when eaten the same day as made, it will last in the fridge, in a resealable container for 3-4 days. Serve at room temp.
Nutrition
Calories: 258 kcal, Carbohydrates: 4 g, Protein: 1 g, Fat: 27 g, Saturated Fat: 4 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 20 g, Sodium: 11 mg, Potassium: 138 mg, Fiber: 2 g, Sugar: 1 g, Vitamin A: 1292 IU, Vitamin C: 28 mg, Calcium: 50 mg, Iron: 2 mg
