Homemade Chimichurri Sauce
Our version of homemade chimichurri blends parsley, cilantro, garlic, olive oil, lime juice and vinegar into a boldly flavored condiment to serve with grilled meats and more.
Servings: 8
Ingredients
- 1 cup fresh flat-leaf parsley leaves thick stems removed
- 1 cup fresh cilantro leaves thick stems removed
- 3 cloves garlic peeled and roughly chopped
- 6 tablespoons extra virgin olive oil
- 3-1/2 tablespoons white wine vinegar
- 1/2 tablespoon fresh lime juice
- 3/4 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Add the parsley, cilantro, and garlic to the work bowl of a food processor. Pulse a few times to begin chopping.
- Add the olive oil, white wine vinegar, lime juice, sugar, oregano, salt, and pepper. Process until the mixture is finely chopped.
- Taste and adjust the seasoning as needed. If you’d like a slightly looser consistency, blend in a little more olive oil.
- Transfer to a serving bowl and use immediately, or refrigerate in a tightly sealed container for up to 2 days. Let the chimichurri come to room temperature before serving.
Notes
HOW TO STORE CHIMICHURRI: If you have leftover chimichurri, store it in a tightly covered glass container and refrigerate for up to 48 hours. You can also freeze it in ice cube trays and transfer the cubes to freezer bags. That's not something we recommend though as the sauce loses flavor when defrosted.
Nutrition
Serving: 1tablespoon | Calories: 50 | Total Fat: 5g | Sodium: 77mg | Carbohydrates: 1g | Fiber: 1g | Sugar: 1g | Protein: 1g