Description
This easy chimichurri sauce recipe combines fresh parsley, cilantro, garlic, and a blend of tangy and spicy ingredients to create a vibrant and versatile sauce. Made effortlessly using a food processor, it’s perfect for enhancing grilled meats, vegetables, and bread with bright, herbaceous flavors.
Ingredients
Scale
Herbs and Spices
- 1 cup fresh parsley (packed)
- ½ cup fresh cilantro (packed)
- 4 cloves garlic (peeled)
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
Liquids
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
Instructions
- Prepare the Herbs: Rinse the parsley and cilantro thoroughly under cold water and gently pat them dry with a kitchen towel or paper towels. Remove any thick, woody stems from both herbs to ensure a smoother texture in the sauce.
- Blend the Ingredients: Place the parsley, cilantro, garlic cloves, dried oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse the mixture several times until the herbs and seasonings are roughly chopped, creating a coarse texture.
- Add the Liquid Ingredients: Pour in the olive oil, red wine vinegar, and fresh lemon juice into the food processor with the chopped herbs. Pulse again several times to combine all ingredients, taking care not to overblend; the sauce should be well mixed but retain a slightly chunky consistency.
- Adjust Seasoning: Taste your chimichurri sauce and adjust the seasoning as needed. If desired, add more salt, pepper, or red wine vinegar to balance flavors according to your preference.
- Serve or Store: Transfer the chimichurri sauce into a bowl or airtight jar. Serve immediately as a condiment, or cover and refrigerate. The sauce will stay fresh for up to one week, allowing flavors to meld even further.
Notes
- For a milder sauce, reduce or omit the red pepper flakes.
- This chimichurri sauce pairs wonderfully with grilled steak, chicken, fish, or roasted vegetables.
- Use fresh herbs for the best flavor profile.
- Store in an airtight container in the refrigerator for up to one week.
- If the sauce thickens when chilled, stir in a little more olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentinian
Keywords: chimichurri sauce, easy chimichurri, argentinian sauce, chimichurri with cilantro, fresh herb sauce, chimichurri recipe
