Chimichurri Sauce

Close up of bright, green chimichurri sauce in a blender cup.

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5 from 1 vote

A bold sauce to enhance steak, lamb or grilled veggies.

Prep Time10

Total Time10

Course: Condiments

Cuisine: American

Servings: Tbsps

Calories: 63kcal

Author: Carolyn Hetke

Equipment

blender

Ingredients

1 cup fresh parsley washed and stems trimmed
2-4 cloves garlic (less if you are concerned about strong garlic) See Note1
2 Tbsps fresh cilantro washed and stems trimmed
½ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon sea salt
¼ teaspoon red pepper flakes

Instructions

Puls all ingredients in a blender until finely chopped.
Sauce will keep up to a week, sealed in the fridge.

Notes

Note 1: The strength of garlic can vary greatly. When it is fresh in season it is much stronger than winter-stored garlic. As written, full garlic is strong and the dominant flavour. If you are concerned about garlic go with the lesser amount or to taste.

Variations:

There are many variation of written Chimichurri sauces. Parsley, garlic, oregano and hot pepper seem to be the core basics.

For lamb consider adding a couple of Tbsps of mint to the mix.

For a Mexican twist add a couple of Tbps of cilantro.

Nutrition is per Tbsp.

Nutrition