Chimichurri Sauce

Fresh parsley and garlic give this easy Argentinian chimichurri sauce a bright and zippy flavor and is the perfect compliment to lighten up grilled steak, chicken or vegetables.

I often make this dish with only Italian Parsley.

Ingredients

  • 1 cup fresh Italian flat-leaf parsley , leaves only, stems removed

  • ¼ cup fresh cilantro , leaves only, stems removed

  • ¼ cup fresh oregano , leaves only, stems removed

  • ⅓ cup roughly chopped red onion or shallots

  • 3 cloves garlic , peeled

  • ½ teaspoon red pepper flakes

  • ½ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon kosher salt

Instructions

  • To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.

Notes

Make this sauce ahead of time and refrigerate for 1-3 days before serving. 

Feel free to omit the cilantro or oregano, and make up the amount by using the Italian parsley instead. 

Condiment/Sauces/DressingKatharina Kunz