Easy Chimichurri Sauce

Chimichurri Sauce in a plate over a black surface.

This Easy Chimichurri will deliver big flavor to anything you're grilling! It’s garlicky, herby, tangy, and slightly spicy and incredibly versatile since it can be used both as a marinade and a sauce.

Course Condiments

Cuisine Latina

Prep Time 5

Total Time 5

Servings servings

Calories 181kcal

Author Oriana Romero

Equipment

Small Food Processor

Ingredients

1/2 cup parsley leaves, tightly packed
1/4 cup cilantro leaves, tightly packed
1 shallot, peeled and chopped
1 small red sweet pepper, deveined and seeds removed
3 garlic cloves, peeled
1-2 teaspoons crushed red pepper flakes
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1/2 cup (120 ml) oil (see notes)

Instructions

Add parsley, cilantro, shallot, pepper, garlic, crushed red pepper flakes, vinegar and lime juice into a small food processor and pulse until smooth.
Transfer the mixture to a bowl and season with salt and pepper.
Pour the olive oil over the mixture; mix to combine.
Let stand for at least 20 minutes before serving.

Notes

OIL: Use light olive oil if you're planning to use the chimichurri sauce the same day. If you're looking for a chimichurri to use straight from the fridge, I recommend using vegetable or canola oil. The reason for this is that olive oil solidifies when cooled.

STORE: store covered in the refrigerator for up to 7 days.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition