Description
This vibrant Argentinian-style chimichurri sauce is made with fresh parsley, garlic, vinegar, and olive oil. It’s tangy, herbaceous, and incredibly versatile—ideal as a condiment, marinade, or dip for grilled meats, veggies, or bread.
Ingredients
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1 cup fresh flat-leaf parsley, packed
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1/2 cup fresh cilantro, packed (optional)
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2 tbsp fresh oregano (or 1 tbsp dried)
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1/4 cup red onion or shallot, chopped
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3 garlic cloves, peeled
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1/2 cup extra virgin olive oil
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2 tbsp red wine vinegar
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1 tbsp fresh lemon juice
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1/2 tsp kosher salt
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1/4 tsp black pepper
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1/4 tsp red pepper flakes (optional)
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1/2 jalapeño, seeded (optional for heat)
Instructions
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Wash and dry all fresh herbs thoroughly.
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Roughly chop parsley, cilantro, and oregano.
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In a food processor, pulse herbs, onion, and garlic until finely chopped.
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Add oil, vinegar, lemon juice, salt, pepper, and red pepper flakes. Pulse to combine.
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Adjust seasoning to taste.
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Let rest for 15–20 minutes before serving.
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Store leftovers in an airtight container in the fridge for up to 10 days.
Notes
- For a smoother sauce, process longer.
- Let sauce come to room temperature before serving for the best texture.
- You can substitute cilantro with more parsley or another herb like mint.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces and Condiments
- Method: Blended / No-Cook
- Cuisine: Argentinian