Description
This Quick and Easy Chimichurri Sauce is a vibrant and flavorful condiment made with fresh herbs, garlic, and a zesty vinegar and lemon juice blend. Perfect to brighten up grilled meats, vegetables, or as a dipping sauce, it comes together in just 5 minutes using simple ingredients and a food processor.
Ingredients
Scale
Herbs
- 1 bunch Fresh Parsley
- 1 bunch Fresh Cilantro
Seasonings
- 3 cloves Garlic (peeled)
- 1 teaspoon Dried Oregano
- 1 teaspoon Red Pepper Flakes (adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Liquids
- 0.5 cup Olive Oil (or avocado oil)
- 2 tablespoons Red Wine Vinegar (or apple cider vinegar)
- 0.5 tablespoon Fresh Lemon Juice (juice of half a lemon)
Instructions
- Prepare Herbs: Rinse fresh parsley and cilantro thoroughly under cold water to remove any dirt or grit. Dry them well using a salad spinner or clean kitchen towel, then remove the thick stems to keep only the tender leaves and thin stems.
- Combine Dry Ingredients: Place the parsley, cilantro, peeled garlic cloves, dried oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse the mixture for 10 to 15 seconds to roughly chop and blend the ingredients together, creating a coarse herb base.
- Add Liquids: Pour in the olive oil, red wine vinegar, and fresh lemon juice. Pulse again for another 10 to 15 seconds until all ingredients are combined and the sauce has a slightly chunky but cohesive texture.
- Adjust Seasonings: Taste the chimichurri sauce and adjust salt, pepper, or red pepper flakes to your liking. If adjustments are made, pulse the mixture briefly for a few seconds to incorporate the changes evenly.
- Store or Serve: Transfer the chimichurri sauce to a bowl or an airtight container. It can be served immediately for a fresh, bright flavor or refrigerated for later use; flavor will develop further after resting.
Notes
- For best flavor, use fresh, high-quality parsley and cilantro.
- You can substitute avocado oil for a milder taste instead of olive oil.
- Adjust red pepper flakes according to your preferred heat level.
- Store leftover chimichurri in the refrigerator for up to 3-4 days.
- This sauce pairs wonderfully with grilled meats, roasted vegetables, or as a topping for tacos and sandwiches.
