Chimichurri is a bit new to me. I had it for the first time a few years ago and loved the flavor it brought to a mushroom side dish I made. I have since slathered all over a piece of grass-fed steak and as a vinaigrette on a big salad.
I have been trying to add more herbs to my diet and this is a great way to do so. Loaded with healthy fats and a ton of flavor, this sauce is staple in my house.
I like to mix it by hand rather than mix it in a food processor because I like the parsley to stay chunky, but a food processor works well too. Just be careful not puree it.
It will naturally separate if you don’t use a food processor, but don’t worry! It easily mixes back up with a quick shake or stir. This recipe makes a large batch so freeze it in ice cube trays or a small glass jars for future use if you have leftovers.
Classic Chimichurri Sauce
Ingredients
- 1½ cups fresh parsley chopped and packed
- ½ cup fresh cilantro chopped and packed
- 1 tsp dried oregano or 1/4 cup fresh
- ¼ cup red onion chopped
- 3 garlic cloves minced
- 3 tbsp red wine vinegar
- 2 tbsp fresh-squeezed lemon juice
- 1 tsp sea salt
- ¼ tsp red pepper flakes optional
- 3/4 cup extra-virgin olive oil
Instructions
- Option 1: Chop the parsley, cilantro, red onion and mince the garlic. Add remaining ingredients and stir vigorously to combine. Give it a shake before using to re-mix herbs and oil.
- Option 2: Place cilantro, parsley, garlic, and onion in a food processor and pulse a few times. Add the liquid ingredients and pulse a few more times to combine.
- Serve with steak, vegetables, or as a salad dressing. Store in the fridge for five days or freeze in ice cube trays until solid and then in a freezer safe container for one month.
