Chimichurri Sauce

Name: Chimichurri Sauce
Prep time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: 1 cup fresh cilantro; 1 cup fresh parsley; 3/4 cup olive oil; 1/4 cup lemon juice; 3 tablespoons chopped red onions; 5 cloves garlic; 2 1/2 tablespoons red wine vinegar; 2 teaspoons dried oregano; 2 teaspoons kosher salt; 1/2 teaspoon red pepper flakes; 1/2 teaspoon freshly ground black pepper

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4.5

240 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
12 servings
Calories
186 kcal
Course
Condiments
Cuisine
Mexican

Chimichurri Sauce

Quinnley Mercado

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This Chimichurri Sauce is made with simple ingredients like fresh herbs, olive oil and red wine vinegar. It's perfect with grilled meats and as a marinade!

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Ingredients

Servings

1 cup fresh cilantro (stems and leaves)
1 cup fresh parsley (stems and leaves)
3/4 cup olive oil
1/4 cup lemon juice (about 1 1/2 lemon)
3 tablespoons chopped red onions
5 cloves garlic
2 1/2 tablespoons red wine vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper

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Instructions

Add cilantro, parsley, olive oil, lemon juice, red onions, garlic, red wine vinegar, dried oregano, red pepper flakes, salt and black pepper to a food processor or blender.
Pulse in short 1-second increments about 3-5 times. Serve immediately or store in an airtight container in the fridge.

Notes

Makes about 1 1/2 cups.
This recipe will keep fresh in an airtight glass container in the fridge for about 1 week.
Olive oil solidifies when cold so make sure to take the chimichurri out of the fridge beforehand and let it sit on the counter until it reaches room temperature. You can also run the container under warm water until the olive oil "melts" and becomes liquid again.

Nutrition Information

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Serving 2tablespoons Calories 186kcal (9%) Carbohydrates 3g (1%) Protein 2g (4%) Fat 19g (29%) Potassium 96mg (3%) Fiber 1g (4%) Vitamin C 3.3mg (4%) Calcium 10mg (1%) Iron 0.2mg (1%)