Easy Chimichurri Sauce Recipe
Add a dash of vibrant flavor to your meals with our Easy Chimichurri Sauce recipe, a foolproof way to elevate your dining experience to new, exciting heights.
Servings: 16 Servings
Calories: 47kcal
Ingredients
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves and stems
- 3 medium cloves garlic peeled
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 teaspoons red wine vinegar
- 1/4 cup grape seed or other neutral oil
- 1/8 cup extra virgin olive oil
Instructions
- Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
- With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
Notes
This makes about 1 cup, which is 16 tablespoon-sized servings.
Store the chimichurri sauce in an airtight container in the fridge; it will stay good for up to two weeks. To freeze, you can pour the sauce into ice cube trays for easy portioning and thaw as needed. The cubes will last up to three months in the freezer.
You typically don't need to reheat chimichurri, as you can serve it cold or at room temperature. However, if you prefer it slightly warm, gently heat it in a saucepan over low heat, stirring frequently.
Nutrition
Serving: 1serving | Calories: 47kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg
