Ingredients
Herbs and Veggies
- 1 bunch of Italian parsley
- 4 scallions (green parts only)
- 1 jalapeno (optional, for extra spice)
- 2 garlic cloves
Liquids and Seasonings
- 1/3 cup olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes (optional, for extra spice)
Instructions
- Trim: Start by trimming off the hard stems from the parsley, using only the tender leaves and soft stems. Also, take just the green parts of the scallions, discarding the white parts to maintain a fresh flavor.
- Add to Blender: Place the prepared parsley, scallions, garlic cloves, olive oil, lime juice, salt, black pepper, jalapeno, and red pepper flakes (if using) into a blender or food processor.
- Blend: Blend all the ingredients together until you achieve a smooth, well combined sauce. Scrape down the sides as needed to fully incorporate all ingredients evenly.
- Refrigerate then Serve: Transfer the chimichurri sauce to a container and refrigerate it until ready to serve. This allows the flavors to meld beautifully. Serve chilled or at room temperature alongside your favorite dishes.
Notes
- For a milder sauce, omit the jalapeno and red pepper flakes.
- Chimichurri pairs excellently with grilled meats, roasted vegetables, or as a marinade.
- Store refrigerated in an airtight container for up to one week.
- You can adjust the amount of olive oil for a thinner or thicker consistency.
- Add a splash of vinegar if you prefer a tangier flavor profile.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
- Diet: Vegetarian
