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Chimichurri Sauce

Snacks, Sauces, and Sides

Chimichurri Sauce

Molly Mitchell

Ingredients

  • 1 1/2 cups well packed (42g) fresh parsley
  • 1/2 cup well packed (40g) fresh cilantro
  • 1/4 cup (9g) fresh oregano or 1 tsp dried
  • 1/4 small red onion or one small shllot
  • 3 garlic cloves
  • 3 Tbsp red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp salt, then more to taste
  • 1/4 tsp red pepper flakes
  • 3/4 cup olive oil

Directions

Using a food processor:

  1. Roughly chop onion and garlic. Add to a food processor with vinegar, lemon juice, and salt. Pulse, stopping and scraping down sides occasionally until finely minced. Pour into a medium bowl and set aside.
  2. Add parsley, cilantro, oregano, and red pepper flakes to the food processor. Then pour in olive oilwhile pulsing several times until herb leaves are finely minced (they should have some body and texture).
  3. Add to the bowl with the onion and garlic mixture. Stir until well combined.
  4. Best prepared and chilled in the fridge 1-2 hours before rest of meal, so all of the flavors really meld together and sauce gets slightly thicker. Serve over meat, poultry, seafood or veggies.

Recipe credited to Molly Mitchell. Shared for documentation; please support the original creator. See our legal notice.