Easy Chimichurri Sauce
Make this flavorful chimichurri sauce and use it on grilled meats or vegetables of all kinds.
Servings: 8
Equipment
- Small Food Processor or very sharp knife
Ingredients
- 1 cup fresh parsley leaves
- ¾ cup fresh cilantro leaves
- 2 cloves garlic minced
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons water
- 3 tablespoons fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
Instructions
- Combine parsley, cilantro, and garlic in a food processor and pulse to chop.
- Add oil, red wine vinegar, water, oregano, kosher salt, and red pepper flakes. Pulse to combine.
- Cover with plastic wrap and let stand at room temperature for at least 1 hour.
Notes
- To substitute dried oregano, use 2 teaspoons dried oregano and mix with ¼ cup hot water. Allow it to hydrate for 10 minutes.
- This sauce can be prepared and refrigerated for up to 3 days. It is important not to use the sauce after the 3 day mark because it contains fresh garlic.
- Raw garlic, which has extremely low acidity, could produce botulism (a serious toxin) when stored for too long, and that is not a risk worth taking.
- Bring sauce to room temperature before serving.
- Depending on taste preference, the cilantro may be omitted. Simply use more parsley in its place.
Nutrition
Calories: 130kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 802IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg