Today I am sharing one of my favorite South American recipes, chimichurri sauce! It’s just one of those sauces that easily brightens up recipes because of the fresh herbs and not to forget, it’s healthy! The combination of flavors is deep, fresh and aromatic. Best part, it’s really simple to make so I encourage you all to give it a try! I promise you will be addicted if you haven’t tried it before.
Chimichurri is traditionally a sauce or really a condiment for grilled meats but I have found it to be very versatile and great for many different things. It’s an awesome marinade for chicken, pork or vegetables and can be used as a dressing for salads or sandwiches. One of my favorite ways to eat it is over Baked Yucca Fries! I have even seen chimichurri used for garlic bread because of its intense garlic flavor. So again, a versatile and addicting sauce!
Chimichurri sauce can be made in under 10 minutes and all you really need are the ingredients and a food processor or blender. If you prefer a chunkier sauce, you could really just chop it all by hand as well (less to clean). It usually does not last a long time in this neck of the woods I call home but, if you let it sit a day or two in the fridge the flavors really marry each other and become that much more delicious!
So, let’s get to it!
- 1 bunch of cilantro
- 1 bunch of flat leaf parsley
- 3 garlic cloves, peeled and roughly chopped
- 1 small red onion, roughly chopped
- 1/4 cup olive oil
- 2 tbsp. lime juice
- 2 tbsp. red wine vinegar
- 1 tsp. red pepper flakes
- Salt & pepper to taste
- Roughly chop the cilantro and parsley; be sure to include the stems from each
- Roughly chop the red onions and garlic
- Throw it all in a food process or blender
- Pulse a few times and add the olive oil, lime juice and vinegar
- Pulse until incorporated; scraping the sides down as needed
- Taste and add salt and pepper if/as needed
- Immediately enjoy or store in an air tight container in the fridge. Chimichurri sauce will stay fresh in the fridge for a few days and is better tasting as the flavors incorporate.
- I suggest roughly chopping the ingredients prior to avoid over chopping any one ingredient in the food processor. Its a preference not a must.