Description
Fresh parsley and garlic give this easy Argentinian chimichurri sauce a bright and zippy flavor and is the perfect complement to lighten up grilled steak, chicken, or vegetables.
Ingredients
Scale
- 1 cup fresh Italian flat-leaf parsley, leaves only, stems removed
- 1/4 cup fresh cilantro, leaves only, stems removed
- 1/4 cup fresh oregano, leaves only, stems removed
- 1/3 cup roughly chopped red onion or shallots
- 3 cloves garlic, peeled
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
Instructions
- Blender Method: To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince.
- Mix: Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix.
- Season: Season with kosher salt and add more to taste.
- Hand Method: 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.
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: sauce
- Method: Blending
- Cuisine: South American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 67 kcal
- Sugar: 1 g
- Sodium: 149 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: chimichurri, sauce, South American, herbaceous, garlic, zesty