Chimichurri Sauce Recipe
This chimichurri sauce recipe is fresh, tangy, and garlicky with parsley, cilantro, shallot, and red wine vinegar. Use it as an easy finishing sauce for steak, chicken, seafood, vegetables, and more.
Servings: 20 tbsp
Calories: 68kcal
Equipment
Ingredients
- 1 cup parsley about ½ bunch
- ½ cup Cilantro about ¼ bunch
- 5 cloves Garlic
- 1 Shallot cut in half or quarters for easier chopping
- 2 tsp dried oregano
- ⅔ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tsp Natural Ancient Sea Salt
- ¼ tsp Ground Cumin
- ¼ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes optional
Instructions
- Add the parsley, cilantro, garlic cloves, and shallot to a food processor or blender. Pulse until they form bits.
- Add the remaining ingredients, and pulse or stir to combine
- Add the finished sauce to a glass jar or another airtight container until serving.
Notes
Makes about 1.25 cups of sauce.
- Pulse, don’t puree: Chimichurri should have texture. You want the herbs finely chopped, not blended into a smooth sauce.
- Add the olive oil last: Pulse the herbs and shallot to the texture you want first, then add the oil and pulse briefly so the sauce stays loose and spoonable.
- Let it sit before serving: Even 30 minutes helps the garlic, vinegar, and herbs come together.
- Let it come to room temperature: The olive oil will firm up in the fridge, so let the chimichurri sit out for a bit before serving the next day. Once it warms up, stir it and the sauce will loosen back up.
- Use fresh herbs: Since herbs are the base of the sauce, fresh parsley and cilantro make the biggest difference here.
- Adjust the heat to taste: Add a little less red pepper flakes for a milder sauce or a little more if you want extra kick.
Nutrition
Calories: 68kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 120mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 0.4mg
