Perfect for serving with grilled beef or chicken, our recipe for chimichurri sauce is a boldly flavored combination of finely chopped parsley, cilantro, garlic, vinegar, oregano and a dash of hot sauce.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1/2 cup
- 1 cup coarsely chopped fresh parsley leaves, packed
- 1/4 cup coarsely chopped fresh cilantro leaves, packed (optional)
- 1 to 2 medium cloves garlic, peeled and quartered
- 3 tablespoons extra virgin olive oil, plus more if needed (see notes)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Dash of hot sauce
- 1/4 teaspoon salt
- Freshly ground black pepper
- Add the parsley, cilantro, garlic, olive oil, vinegar, oregano, hot sauce, salt and a few grinds of black pepper to the work bowl of a food processor and pulse until the mixture is finely chopped.
- Taste and adjust the seasonings, add a little more olive oil if desired and pulse to combine. Transfer to a serving bowl and use as desired.
Note: Leftover chimichurri sauce can be refrigerated in a tightly covered container for up to 2 days.
In an effort to keep the fat and calories in check, this recipe uses less olive oil than most. Depending on how you plan to use the sauce, feel free to add more as needed.
Chimichurri is a great addition to grilled burgers too – check out our Chimichurri Burgers.