Description
This vibrant and fresh Chimichurri Sauce is a classic Argentinian condiment made with parsley, cilantro, garlic, olive oil, and red wine vinegar. Perfect for enhancing grilled meats, vegetables, or as a zesty marinade, this easy-to-make sauce comes together in just 10 minutes, delivering bold herbaceous and tangy flavors.
Ingredients
Herbs
- 1 cup Italian parsley (packed)
- ½ cup fresh cilantro (packed)
Liquids
- ½ cup olive oil
- ¼ cup red wine vinegar
Spices and Seasonings
- 3 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
Instructions
- Prep: Rinse the parsley and cilantro thoroughly under cold water to remove any dirt or impurities. Shake off excess water and pat dry if needed. Strip the leaves from the stems and chop them finely. Mince the garlic cloves finely for even distribution in the sauce.
- Combine Ingredients: In a mixing bowl, add the olive oil, red wine vinegar, minced garlic, dried oregano, ground cumin, crushed red pepper flakes, salt, chopped parsley, and chopped cilantro. Stir the mixture until all ingredients are well combined and the herbs are evenly coated.
- Serve or Store: Use the chimichurri sauce immediately to maximize freshness and flavor, or transfer it to an airtight container and refrigerate until ready to use. The flavors will develop and intensify after sitting for a few hours or overnight.
Notes
- For an extra smooth texture, blend all ingredients briefly in a food processor or blender.
- Adjust the crushed red pepper flakes to your preferred level of spiciness.
- Best served fresh, but can be refrigerated for up to one week.
- Try using the sauce as a marinade for steak, chicken, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
