Description
This chimichurri sauce is bursting with flavor! With fresh parsley, cilantro, garlic, and a splash of olive oil, it’s a quick and easy way to enhance your meals.
Ingredients
Scale
- 1 bunch italian flat leaf parsley or 1 cup tightly packed
- ½ bunch cilantro or ½ cup tightly packed
- 3 garlic cloves (peeled, roughly chopped)
- 2 tablespoons red onion (diced)
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 1/2 lemon or lime (juiced)
- 1/2 cup olive oil
- salt and black pepper to taste
- 1-2 red chiles, seeded and finely chopped or dried red chili flakes
Instructions
- Finely chop the flat leaf parsley and cilantro, and place in a bowl.
- Mince the garlic and red onion, then add to the parsley and cilantro mixture.
- Add oregano and stir in the vinegar, lemon juice, olive oil, and red pepper flakes if using. Season with salt and pepper to taste.
- Transfer to a jar or sealed container, letting it rest for 20 minutes before serving to meld the flavors. Refrigerate for up to 3 days.
- Alternatively, place the parsley, cilantro, garlic, red onion, and oregano in a food processor and pulse until finely chopped.
- Add the vinegar, lemon juice, and olive oil, and pulse until combined, scraping down the sides as needed. Season with salt and pepper and add red pepper flakes if using.
- Transfer to a jar or sealed container for resting before serving.
Notes
Chimichurri can be adjusted to taste by adding more or less garlic and chili flakes.
For a creamy version, consider adding a small amount of avocado or yogurt.
This sauce pairs well with grilled meats, fish, and vegetables.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0g
- Sodium: 1mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg