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Chimichurri Sauce

A fresh, vibrant Chimichurri Sauce that elevates grilled meats and veggies with a flavorful, herbaceous kick.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 tablespoons
Course: Condiment, Sauce
Cuisine: Argentinian
Calories: 60
Ingredients Method Notes

Ingredients
  

Fresh Herbs
  • 2 cups parsley leaves (coarsely chopped) Always use the freshest herbs you can find.
  • 1 cup cilantro leaves (coarsely chopped) You can substitute with more parsley if you don't like cilantro.
Other Ingredients
  • 1 medium jalapeno (seeded and chopped - optional) Adjust according to your spice tolerance.
  • 3/4 cup extra virgin olive oil A high-quality olive oil is recommended.
  • 1/4 cup red wine vinegar This can be substituted with white wine vinegar if necessary.
  • 3-4 cloves garlic (minced) Use young, fresh garlic to avoid bitterness.
  • 1/4 tsp red pepper flakes (optional for heat) Adjust based on desired spice level.
  • to taste Salt
  • to taste Freshly ground black pepper

Method
 

Preparation
  1. Gather all your fresh herbs, chop them carefully, and prepare the jalapeño. Ensure your garlic cloves are peeled and minced.
  2. Put all ingredients into a blender or food processor and puree until smooth. Feel free to leave it slightly chunky for texture.
  3. Once blended, taste the Chimichurri Sauce for seasoning. Adjust with more red wine vinegar, salt, or pepper to your liking.
Storage
  1. Transfer your Chimichurri into a jar or container with a lid. Let it stand for 2-3 hours at room temperature to meld flavors.
  2. Store in the fridge for up to 2 days. Stir well before using.

Notes

Store in an airtight container. For longer storage, consider freezing portions in ice cube trays for later use. Adjust the recipe for acidity by tweaking vinegar or adding lemon juice.