Go Back

Chimichurri Sauce

A vibrant and zesty Argentine sauce, chimichurri elevates any dish with the fresh flavors of parsley, cilantro, garlic, and lemon, making it a versatile accompaniment for both meats and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Argentinian, Latin American
Calories: 45
Ingredients Method Notes

Ingredients
  

Herbs and Aromatics
  • 4 cloves fresh garlic Adds a strong, aromatic punch.
  • 1 cup fresh parsley leaves Provides a vibrant green base.
  • 1/2 cup fresh cilantro leaves Brings a citrusy, earthy depth.
Liquids and Seasonings
  • 1/2 cup high-quality olive oil or avocado oil Creates a luscious texture and enhances flavors.
  • 2 tbsp fresh lemon juice Offers brightness and acidity.
  • 1 tsp dried oregano Adds warmth and earthy undertones.
  • 1/2 tsp crushed red pepper Adjustable heat level.
  • 1 tsp table salt Enhances all flavors.

Method
 

Preparation
  1. Minced garlic. Add roughly chopped fresh garlic to the bowl of a food processor and pulse until minced.
  2. Chop herbs. Add fresh parsley leaves and fresh cilantro leaves to the food processor with minced garlic. Pulse until leaves are uniformly chopped.
  3. Combine ingredients. Add olive oil, lemon juice, oregano, crushed red pepper, and salt to the food processor. Pulse until combined, avoiding a paste-like texture.
  4. Taste and adjust. Adjust flavors by adding more garlic, crushed red pepper, and salt as desired.
  5. Store or serve. Use immediately or store in an airtight container in the refrigerator.

Notes

For the best flavor, let chimichurri sit for at least 30 minutes at room temperature before serving to allow flavors to meld.