Chimichurri Sauce
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
530 kcal
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Course
Condiments
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Cuisine
Argentinian
Chimichurri Sauce
Description
This Chimichurri Sauce recipe emphasizes fresh ingredients such as flat-leaf parsley, cilantro, and oregano finely chopped rather than pureed. The addition of red onion or shallot with garlic and red chilies creates a robust flavor profile with a bit of spice. Lime juice and red wine vinegar add acidity, balancing the fresh herbaceousness. Olive oil is incorporated to give body and a smooth finish to the sauce. Traditionally made with a mortar and pestle or finely chopped by hand, this preparation allows the unique textures of the herbs to stand out. It's versatile for use as a marinade or accompaniment to grilled dishes.
The sauce’s bright and zesty nature makes it well-suited for complementing the natural richness of grilled or roasted meats and vegetables. The fresh herbs combined with the vinegar and citrus create a lively flavor that cuts through fattier foods. It can also function as a dressing or dip, enhancing a variety of dishes with its balanced tang and subtle heat.
The notes suggest adjusting seasoning to taste after combining, adding more garlic, salt, pepper, or chilies as desired. Using flat-leaf parsley provides the preferred texture and flavor, but mixing with curly-leaf parsley or other herbs is an option depending on availability. For a more traditional approach, employing a mortar and pestle to crush the ingredients enhances flavor extraction.
Ingredients
- 1 cup flat-leaf parsley leaves and tender stem, fresh
- ¼ cup cilantro leaves and tender stem, fresh
- 1 small red onion or shallot
- 4 cloves garlic
- 3 tablespoons oregano tightly packed, fresh
- 2 tablespoon lime juice (freshly squeezed)
- 2 tablespoon red wine vinegar
- 1 to 2 red chili pepper use red jalapenos, red Fresno chilies) -adjust as per taste, optional, fresh
- ½ teaspoon salt sea salt
- 1 teaspoon black pepper fresh ground
- ½ -¾ cup olive oil good quality, extra virgin
Instructions
- If you’d like to try the traditional way of making this sauce, use a mortar and pestle to pound the fresh herbs together along with garlic and other ingredients.
- Or you could even chop everything super fine by hand like the way I did. A good sharp knife, a bit of patience, and a little extra time are needed to make this lovely green goodness sauce.
- Chop fresh flat-leaf parsley, cilantro, and fresh oregano super fine with a sharp knife. I prefer to use a tender stem too that I chop super fine. The tender stem of all these herbs is loaded with flavors, don't throw the tender stem, include it into the sauce to enhance the flavor.
- Mix finely chopped parsley, cilantro leaves, and fresh oregano super fine. Add chopped herbs to a bowl.
- Finely chop shallots (or red onion), garlic, red jalapeno. Add it to a separate bowl.
- Add red wine vinegar and salt to shallot-garlic chilies. Mix and let it sit for 10 minutes.
- Add chopped herbs, freshly squeezed lemon juice, ground pepper to taste, and good quality extra virgin olive oil.
- Stir until well combined. The herbs and rest of the ingredients should be submerged in oil. Note: add extra olive oil is needed so herbs are submerged in oil.
Notes
- Use flat-leaf parsley, including tender stems, to deepen the flavor in the sauce.
- Adjust the seasoning gradually, tasting for the right balance of garlic, salt, pepper, and chilies.
- The traditional method uses a mortar and pestle for finer texture and maximum flavor release.
- Freshness of herbs and freshness of lime juice affect the overall brightness of the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 530kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 614mg | 26% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2699IU | 54% |
| Vitamin C | 49mg | 54% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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