Chimichurri | Naturally Ella
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 to 8
Chimichurri | Naturally Ella
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An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.
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Ingredients
- 1/4 cup parsley finely minced
- 1/4 cup cilantro finely minced
- 1 shallot small, finely minced
- 2 cloves garlic finely minced
- 1 tablespoon oregano finely minced fresh
- 3 tablespoons apple cider vinegar
- 1 tablespoon sherry vinegar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
Instructions
- Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before serving.
Notes
- Tips & Tricks: This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.
- If you don't feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.
- I like to use Mexican oregano but I know it's not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.
- Stock up: get the pantry ingredients you will need: herbs, vinegar, olive oil
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