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Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

5 from 1 vote
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Course Soup
Cuisine American, Mexican

Ingredients
  

  • 1 cup fresh cilantro leaves, coarsely chopped
  • 1 cup fresh flat-leaf parsley, coarsely chopped
  • 3/4 cup good quality olive oil
  • 1/4 cup fresh lemon juice
  • 3 tablespoons finely chopped red onions
  • 4 cloves garlic
  • 2 1/2 tablespoons red wine vinegar - only red wine vinegar!
  • 1 teaspoon oregano – dried (or 1/2 teaspoon fresh if you’re growing it)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon black pepper

Instructions
 

  • Add all ingredients to a food processor and pulse in short one-second increments, only about 4 to 5 times. You want this sauce to be coarse and chunky, not pulverized like pesto sauce.
  • Serve immediately or store in an airtight glass container in the fridge where it will keep for about 1 week. Yield: 1.5 cups.
  • Note: If oil solidifies, just let it stand at room temperature and mix.
    If you’re not a fan of cilantro, you can use all parsley.
Keyword authentic chimichurri recipe