Chimichurri Sauce
A vibrant, herbal sauce that elevates any meal, perfect for grilled meats and veggies.
Ingredients
Fresh Herbs
- 1 cup fresh parsley, packed The foundation of this sauce; fresh and vibrant is key.
- 1/2 cup fresh cilantro, packed Adds a lovely earthy depth; if you're not a fan, use more parsley.
Flavor Enhancers
- 4 cloves garlic, minced For that punch of flavor; you can reduce if you prefer a milder taste.
- 1/2 cup extra virgin olive oil This provides the luxurious texture; feel free to substitute with avocado oil.
- 1/4 cup red wine vinegar For acidity; apple cider vinegar works in a pinch.
- 1/2 teaspoon red pepper flakes Adjust to your spice preference for that extra kick.
- to taste Salt and pepper Essential for bringing everything together.
Instructions
Preparation
- Rinse your parsley and cilantro thoroughly under cold water. Pat them dry gently with a clean kitchen towel or paper towel.
- Finely chop the parsley and cilantro using a sharp knife. Note that a rough chop is fine; it gives your chimichurri a rustic feel!
- While the herbs are the stars, freshly minced garlic brings the depth of flavor you crave.
- In a medium mixing bowl, add your chopped herbs, minced garlic, red pepper flakes, and a generous pinch of salt and pepper.
- Drizzle in the olive oil and red wine vinegar.
- Stir all the ingredients together until well combined. Taste and adjust seasoning as needed.
- Let your chimichurri sit at room temperature for at least 10 minutes for the flavors to meld.
Notes
For a tropical twist, add a splash of fresh lime juice or diced mango. For more heat, include jalapeños. Consider blending in toasted walnuts or almonds for enhanced flavor.