Chimichurri Sauce Recipe
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
16
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Calories
67 kcal
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Course
Condiments
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Cuisine
South American
Chimichurri Sauce Recipe
Description
This recipe combines fresh Italian parsley, cilantro, and oregano leaves with chopped onion and garlic, pulsed finely in a blender or minced by hand for a chunky herb base. Red pepper flakes add a modest heat, while extra-virgin olive oil creates a rich, smooth mouthfeel. The addition of red wine vinegar and fresh lemon juice balances the mixture with acidity, helping to brighten flavors. Salt is added to taste and can be adjusted as needed.
The preparation method allows for either mechanically mixing the ingredients to a textured sauce or finely chopping with a knife followed by whisking or shaking with the liquids for control over consistency. The sauce is ideal as a fresh topping or marinade, imparting herbaceous, garlicky, and slightly spicy notes that complement grilled or roasted dishes.
It is suggested to make the sauce ahead and refrigerate for one to three days to meld flavors further. Variations can omit cilantro or oregano, compensating with additional parsley to maintain bulk and flavor intensity, making the sauce customizable to personal preference or ingredient availability.
Ingredients
- 1 cup flat-leaf parsley leaves only, stems removed, fresh, Italian
- ¼ cup cilantro leaves only, stems removed, fresh
- ¼ cup oregano leaves only, stems removed, fresh
- ⅓ cup onion roughly chopped, or shallots
- 3 cloves garlic , peeled
- ½ teaspoon red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice fresh
- 1 teaspoon kosher salt
Instructions
- To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar.
Notes
- Prepare the sauce 1-3 days ahead and refrigerate to allow flavors to develop fully.
- Omit cilantro or oregano if desired, increasing parsley to maintain the herb balance.
- Use either a blender for quick mincing or finely chop by hand for more texture control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 67kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 149mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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