top of page
Writer's pictureLulu Perez

Chimichurri Sauce

This sauce originates from Argentina. The base of this recipe is made with herbs and garlic. Surprisingly enough, I made it once with my mom years ago when she found a recipe in a magazine and I was hooked. I now make it quite often as a topping for my protein. It's vibrant green and adds a punch of freshness from the herbs and acidity.

Its amazing stuff.




Chimichurri Sauce


Ingredients

  • 1 ¼ cup packed parsley

  • 1 cup packed cilantro

  • 1 tbsp red wine vinegar

  • ½ tsp oregano

  • 5 garlic cloves, rough chopped

  • 1 tsp crushed red chili flake

  • 1 tsp kosher salt

  • ½ tsp fresh cracked pepper

  • Half lime, juiced (about 1 tbsp)

  • ⅓ cup extra virgin olive oil, plus 2 tbsp


Directions


Place all the ingredients in a food processor or blender, pulse until smooth. Taste and add a pinch more salt and pepper, if needed.


Pour in a serving dish as a side sauce. Top on chicken, steak, vegetables, basically anything!



Note: If you don't have red wine vinegar, white vinegar works as well. If you don't have vinegar, its okay! Just add an extra tbsp of lime or lemon juice.





41 views0 comments

Recent Posts

See All

Comments


Post: Blog2_Post
bottom of page