Chimichurri Sauce Recipe
Learn how to make Chimichurri Sauce, a bold, herbaceous salsa made with fresh cilantro, oregano, and parsley and packed with garlic, spices, red chili flakes, and a splash of vinegar.
Servings 4 servings (1/4 cup each)
Calories 260kcal
Ingredients
- 1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 4 cloves garlic peeled
- 3 tablespoons white vinegar or more to taste (see note 1)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red chili flakes or 1 red chili, stemmed and seeded
- 1/2 cup olive oil
- Salt and freshly ground black pepper to taste
Instructions
- In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
- Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/2 teaspoon pepper).
Notes
- White vinegar: I like to keep things simple with regular white vinegar, but red or white wine vinegar both taste great here, too.
- Yield: This recipe makes about 1 cup chimichurri sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 0.25cup | Calories: 260kcal | Carbohydrates: 4g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 13mg | Potassium: 144mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1425IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 2mg