Chimichurri Sauce – a flavorful Argentinian herb sauce that will quickly become your new favorite condiment that can be made in 15 minutes! Chop by hand or use a food processor.
- 1/4 cup red onion (or sub a small shallot)
- 2 fat garlic cloves
- 1–2 tablespoons fresh red chili ( Serano, Fresno or red jalapeno)
- 1 cup cilantro, packed (about 1 bunch) thin stems OK
- 1/2 cup flat-leaf parsley, packed, thin stems OK
- 2 tablespoons fresh oregano (optional)
- 3 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 3/4 cup olive oil, add more to the desired consistency
- 1 tsp kosher salt
- 1 teaspoon pepper
Chop by Hand Version:
Finely chop the red onion, finely mince the garlic, finely mince the chili and place all in a medium bowl. Finely chop the cilantro and parsley and optional oregano and add to the bowl.
Food Processor Version:
- Rough chop the red onion, garlic, and fresh chili- and place in a food processor. Pulse several times until finely and uniformly chopped. Add cilantro, Italian parsley, and oregano, pulse again until uniformly chopped, not too fine.
- Place this in a medium bowl, stir in lime juice, vinegar, salt , pepper, then pour in 1/2 cup of olive oil, stirring, adding the remaining 1/4 cup a little at a time, creating your desired consistency.
- Drizzle the top with olive oil and sprinkle with chili flakes (use Aleppo if you have them) and a cilantro sprig.
- This will keep up to 4 days in the fridge, or freeze.
Chimichurri will keep up to 4 days in a sealed jar in the fridge.
- Serving Size: 2 tablespoons
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