Easy Chimichurri Sauce Recipe
User Reviews
4.3
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
16 Servings
-
Calories
47 kcal
-
Course
Condiments
-
Cuisine
South American
Easy Chimichurri Sauce Recipe
Description
The Easy Chimichurri Sauce Recipe involves processing fresh parsley, cilantro, garlic cloves, oregano, salt, pepper, red pepper flakes, and red wine vinegar together, then blending in grapeseed and olive oils to create a finely minced, flavorful herb sauce. The combination of fresh herbs with the acidity of vinegar and the richness of oils forms a balanced and lively condiment.
The resulting sauce has a finely textured consistency with bold herbal flavors complemented by the heat from red pepper flakes and the aromatic garlic and oregano. It is uncooked and typically served cold or at room temperature to preserve its freshness and brightness.
Chimichurri works well accompanying grilled meats like steak, chicken, or fish, and can also enhance roasted vegetables or be used as a dipping sauce. Its fresh, tangy flavor adds lift to richer foods.
For storage, the sauce keeps up to two weeks refrigerated in an airtight container. Freezing portions in ice cube trays is a practical way to preserve it for up to three months. The sauce is generally served cold but can be gently warmed if preferred without losing flavor.
Ingredients
- 1/2 cup parsley packed leaves
- 1/2 cup cilantro packed leaves and stems
- 3 garlic peeled, medium cloves
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon red pepper flakes
- 4 teaspoons red wine vinegar
- 1/4 cup grapeseed oil or other neutral oil
- 1/8 cup extra virgin olive oil
Instructions
- Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
- With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
Notes
- Store the chimichurri in an airtight container in the refrigerator for up to two weeks to maintain freshness.
- Freeze leftover sauce in ice cube trays for convenient portioning; frozen cubes last three months.
- Serve cold or at room temperature, but you may gently warm it in a pan over low heat if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 47kcal | 2% |
| Carbohydrates | 0.4g | 0% |
| Protein | 0.1g | 0% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 2mg | 0% |
| Potassium | 18mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
