Description
Refreshing chimichurri sauce recipe made with fresh herbs, garlic, oil, and vinegar to serve over grilled meats, veggies, and more!
Ingredients
Units
Scale
- 1 cup fresh cilantro leaves and tender stems, packed
- 1 cup fresh parsley leaves and tender stems, packed
- 1/4 cup white wine vinegar
- 3 cloves garlic
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. crushed red pepper flakes
- 1/4 cup olive oil, plus more to taste
- Fresh ground black pepper
Instructions
- To a bowl of a food-processor, add cilantro, parsley, vinegar, garlic, salt, cumin, red pepper flakes, and black pepper. Pulse until minced. Scrape down the sides with a spoon or small rubber spatula.
- While the food processor is running, slowly add the olive oil in a steady small stream. Taste the sauce and add more olive oil and/or salt as needed. The sauce should have body and some texture.
- The sauce is best served within 1-2 days. Keep refrigerated until ready to serve. Bring to room temperature before serving.
Notes
- Olive oil: Use regular olive oil or extra-virgin olive oil, or a combination of both. Just make sure not to over-mix the olive oil in the food-processor as it can cause a bitter taste.
- Vinegar: Red wine vinegar and apple cider vinegar also work in this recipe.
- No food-processor? Finely chop cilantro and parsley. Add to a mixing bowl along with the remaining ingredients. Stir well to blend.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 136
- Sugar: 0.2 g
- Sodium: 167.4 mg
- Fat: 14.3 g
- Carbohydrates: 2.5 g
- Protein: 0.8 g
- Cholesterol: 0 mg