Ingredients
Herbs & Fresh Ingredients
- 1 cup fresh parsley, packed
- ½ cup fresh cilantro, packed
- 4 cloves garlic, peeled
- 2 tbsp fresh lemon juice
Spices & Seasonings
- 1 tsp dried oregano
- ½ tsp red pepper flakes, adjust to taste
- ½ tsp salt
- ¼ tsp black pepper
Liquids
- ½ cup olive oil
- 2 tbsp red wine vinegar
Instructions
- Prepare the Herbs: Rinse the parsley and cilantro thoroughly under cold water to remove any dirt or grit. Pat them dry completely using paper towels or a clean kitchen towel. Remove and discard any thick or woody stems to ensure a smooth texture.
- Blend the Ingredients: Place the parsley, cilantro, garlic cloves, dried oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse the mixture a few times until the herbs and seasonings are roughly chopped but not pureed.
- Add the Liquid Ingredients: Pour in the olive oil, red wine vinegar, and fresh lemon juice into the food processor with the herbs. Pulse the mixture again several times until all ingredients are well combined, creating a cohesive sauce with some texture remaining.
- Adjust Seasoning: Taste your chimichurri sauce and tweak the seasoning if necessary. Add more salt, pepper, or red wine vinegar to balance the flavors according to your preference.
- Serve or Store: Transfer the chimichurri sauce to a bowl or airtight jar. It can be served immediately as a flavorful condiment or refrigerated for up to one week to develop deeper flavor.
Notes
- Use fresh, high-quality herbs for the best flavor and vibrant color.
- Adjust the amount of red pepper flakes to control the spiciness of the sauce.
- Store chimichurri refrigerated in a sealed container for up to 7 days.
- Chimichurri pairs excellently with grilled meats, roasted vegetables, or even as a marinade.
- For a smoother sauce, pulse longer; for chunkier texture, pulse less.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
