Argentine Chimichurri Sauce
Argentine Chimichurri Sauce is an easy to make condiment, packed with flavor, that transforms meat whether it's grilled, cooked in a skillet, on a sheet pan or on the BBQ. This 5 minute recipe is also delicious as a dressing on salads too!
Servings: 8 servings
Calories: 127kcal
Ingredients
- 1 cup fresh parsley chopped
- 2 sprigs fresh thyme
- ¼ cup fresh cilantro chopped
- 2 green onions chopped
- 4 cloves garlic cloves minced
- 1 teaspoon crushed chili flakes
- 3 tablespoons red wine vinegar or apple cider vinegar
- Juice of 1 freshly squeezed lemon
- ½ cup olive oil
- salt and pepper to taste
Instructions
- For a smoother Chimichurri, combine the parsley, thyme, cilantro, green onions, garlic, chili flakes, red wine vinegar, and lemon in a blender or food processor and pulse until smooth.
- Transfer to a bowl and stir in the olive oil at the end for an authentic style sauce. Season with salt and pepper to taste. Let sit for 10 minutes or so for the flavors to combine. Ideally, up to 2 hours. Or make ahead and store in the refrigerator. When ready to serve, let it come to room temperature.
- For an authentic, rustic Chimichurri, skip the blender and chop the ingredients by hand for a chunkier sauce.
- Refrigerate any leftover Chimichurri. It's wonderful on all kinds of meats. Buen provecho!
Notes
Increase the heat:
To increase the heat, you can add 1 to 2 small red chilies, finely chopped, to equal about 1 tablespoon.Storage:
Store in an airtight container in the refrigerator for several days. I like to bring it to room temperature before serving.Nutrition
Calories: 127kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 10mg | Potassium: 67mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 782IU | Vitamin C: 12mg | Calcium: 18mg | Iron: 1mg