Chimichurri Sauce
This chimichurri sauce combines fresh parsley, cilantro, oregano, garlic, red wine vinegar, extra virgin olive oil, and crushed red pepper in a delicious herby and flavorful sauce perfect for topping steak or grilled chicken.
Servings: 1 c
Equipment
- Food processor or blender
Ingredients
- ¼ c fresh parsley, coarsely chopped
- ¼ c fresh cilantro, coarsely chopped
- 2 Tbsp fresh oregano, coarsely chopped
- 4-8 medium garlic cloves, minced (see notes)
- 3 Tbsp red wine vinegar
- 1 to 3 tsp crushed red pepper (varies from not spicy to spicy)
- ⅓ c extra virgin olive oil
Instructions
- In a blender or food processor, combine the parsley, cilantro, oregano, red wine vinegar, garlic, and crushed red pepper flakes. Pulse until coarsely processed.
- Transfer the processed ingredients to a serving bowl. Season with salt and pepper, to taste.
- Pour the olive oil over the mixture and let it stand for at least 20 minutes at room temperature before serving. Don’t skip this step, as it allows all the delicious flavors to meld!
Notes
- Store chimichurri sauce in an airtight container in the refrigerator for up to five days.
- When refrigerated, the oil will likely separate into a fatty top layer. To use after refrigeration, allow the sauce to come to room temperature about 30 minutes before you’re wanting to use it. Stir well to redistribute the ingredients before use.
- For less sharp/pungent chimichurri sauce, use just 4 garlic cloves. For a sharper chimichurri sauce, use the full 8 garlic cloves. It's sort of personal preference!