A bright, fresh, and vibrant Argentinian no-cook sauce made with fresh herbs, garlic, and a touch of spice, perfect for grilled meats, poultry, and vegetables. This recipe uses a food processor for quick preparation.
Easy Chimichurri Sauce
A bright, fresh, and vibrant Argentinian no-cook sauce made with fresh herbs, garlic, and a touch of spice, perfect for grilled meats, poultry, and vegetables. This recipe uses a food processor for quick preparation.
Ingredients
- 1 cup fresh parsley packed
- 0.5 cup fresh cilantro packed (optional)
- 4 cloves garlic peeled
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp red pepper flakes or to taste
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
- Roughly chop the fresh parsley and cilantro (if using) and place them into the bowl of a food processor.
- Add the peeled garlic cloves, red wine vinegar, red pepper flakes, salt, and black pepper to the food processor.
- Pulse the ingredients a few times until finely minced but not puréed. Scrape down the sides of the bowl as needed.
- With the food processor running on low, slowly drizzle in the extra virgin olive oil until well combined. Do not overmix; you want some texture.
- Taste and adjust seasonings as desired. If too thick, add a tablespoon of water or more vinegar. If too thin, add a few more herbs.
- Transfer the chimichurri to a serving bowl or jar. For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve at room temperature.
Notes
For best flavor, let the chimichurri sit for at least 30 minutes before serving. It can be stored in an airtight container in the refrigerator for up to 5-7 days. For a spicier kick, add more red pepper flakes. You can also experiment with adding a touch of fresh oregano or finely chopped red onion for extra depth. This sauce is also fantastic drizzled over roasted potatoes, eggs, or as a marinade.
