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–+ servings
a bowl of chimichurri

Chimichurri Sauce

Sip + Sanity | Linda Feller
This chimichurri sauce recipe uses hand-chopped parsley, cilantro and oregano to create a rustic, vibrant condiment that is delicious on nearly everything! 
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Prep time.20 minutes
Total time.20 minutes
Course.Sauce
Cuisine.Argentinian, Spanish
Number of servings.16 tablespoons (approx)
Calories per serving.65 kcal

Equipment

  • small bowl
  • 1 cup measure
  • Cutting board
  • Chef's knife

Ingredients

  • 2 tablespoon shallots, minced
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoon red wine vinegar
  • ½ lime, juiced
  • ½ teaspoon kosher salt
  • 1 cup cilantro leaves, packed
  • 1 cup flat leaf parsley leaves, packed
  • 2 tablespoon fresh oregano
  • ½ cup extra virgin olive oil

Instructions

  • Combine the shallots, garlic, red pepper flakes, red wine vinegar, lime juice and kosher salt in a bowl. Set it aside to marinate while you pick the cilantro and parsley leaves from the stems. You'll want 1 packed cup of each.
  • Chop the cilantro, parsley and oregano all together. I like a medium-fine texture, but feel free to chop the herbs into a more coarse or more fine texture.
  • Add the herbs and olive to the bowl and stir to distribute all the ingredients.

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 76mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
Keywords.freezer-friendly, make ahead, vegetarian
Did You Make This Recipe?Be sure to share a comment below!