Chimichurri Sauce ~
A bold and herbaceous South American sauce, ready to serve in 5 minutes!
Drizzle on Mexican Grilled Tofu and Grilled Potato Skewers or serve as a dipping sauce for crusty bread.
Homemade Chimichurri Sauce Recipe
I like this easy sauce because it’s made with simple ingredients and packed with bright flavors. It’s a great way to add a burst of zesty, herb-infused, and unique flavor to a variety of dishes. You can even use this tasty green sauce as a salad dressing!
Pro Tip: An ice cube tray is a handy way to portion the chimichurri into smaller servings when making a large batch. Then, you can easily freeze the sauce for later and have it ready to go whenever the craving strikes.
Ingredients for Chimichurri Sauce
You will need the following:
- 1 cup Italian flat-leaf parsley, packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot, finely chopped
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes, optional for a kick of heat
Ingredient Notes
- Italian Flat Leaf Parsley – This variety of fresh parsley has a slightly more robust flavor than curly parsley.
- Shallot – Red onion also works well in this recipe.
- Red Wine Vinegar – White balsamic vinegar is a fine substitute.
- Dried Oregano – If you have fresh herbs available, swap the dried oregano for 3/4 teaspoon fresh oregano.
How to Make Chimichurri Sauce
STEP ONE: Add all ingredients, except red pepper flakes, to a food processor or high-speed blender.
STEP TWO: Blend until smooth or until the sauce reaches your desired consistency. Adjust seasoning to taste and add red pepper flakes, if using.
STEP THREE: Serve at room temperature.
Storage
- This chimichurri sauce should be stored in an airtight container in the refrigerator.
More Sauce Recipes You’ll Love!
Follow This Wife Cooks on Instagram | Facebook | Pinterest
Chimichurri Sauce
Ingredients
- 1 cup Italian flat-leaf parsley packed
- 1/4 cup extra virgin olive oil
- 1 tablespoon shallot finely chopped
- 1 1/2 teaspoons garlic minced
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes optional for a kick of heat
Instructions
- Add all ingredients, except red pepper flakes, to a food processor or high-speed blender.
- Blend until smooth or until the sauce reaches your desired consistency. Adjust seasoning to taste and add red pepper flakes, if using.
- Serve at room temperature.
Leave a Reply