Chimichurri Sauce

Chimichurri Sauce is a popular salsa in Argentina, Uruguay, and Nicaragua, and it couldn't be easier to make. Fresh and herbaceous, this summertime sauce makes steaks, sides, and veggies pop with flavor.

Course Pantry

Cuisine Argentina, Nicaragua, Uruguay

Prep Time 5

Cook Time 1

Total Time 6

Servings servings (1/4 cup each)

Calories 260kcal

Author Meggan Hill

Ingredients

1 bunch fresh parsley stems removed (preferably flat-leaf Italian parsley)
1/2 cup fresh cilantro leaves
1/4 cup fresh oregano leaves
4 cloves garlic peeled
3 tablespoons white vinegar or more to taste (see note 1)
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes or 1 red chili, stemmed and seeded
1/2 cup olive oil
Salt and freshly ground black pepper to taste

US Customary - Metric

Instructions

In a food processor or blender, add parsley, cilantro, oregano, garlic, vinegar, cumin, and pepper flakes. Pulse until finely chopped, about 3 to 5 times.
Scrape down sides. With the motor running, slowly drizzle in oil until a thick sauce forms, about 20 to 30 seconds. Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/2 teaspoon pepper).

Notes

White vinegar: I like to keep things simple with regular white vinegar, but red or white wine vinegar both taste great here, too.
Yield: This recipe makes about 1 cup chimichurri sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
Freezer: Pour any extra chimichurri sauce into ice tray and freeze as cubes, then transfer cubes to a freezer-safe container and freeze for up to 3 months.

Nutrition