Easy Chimichurri Sauce recipe
An Argentinian fresh herb sauce served with grilled meats, or as a dipping sauce.
Servings: 6 servings
- 1 cup Italian parsley chopped
- 4 cloves garlic
- 3 T oregano fresh
- 1 T mint fresh
- 3 serrano peppers
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
Add parsley, garlic, oregano, mint, and serranos to the food processor.
Pulse ingredients until chunky.
Empty the contents of the food processor into a bowl. Mix in red pepper flakes, salt, pepper, and vinegar.
Slowly drizzle in the olive oil and stir to combine.
The chimichurri is ready to enjoy, or pour the chimichurri sauce into a jar, then seal and store in the refrigerator until ready to use.
- Similar to pesto, stir the sauce in pasta for a new twist.
- Use instead of pizza sauce to make home-made chicken pizza. It's to die for!
- Make sure to bring the sauce to room temperature before serving.
Calories: 134kcal | Carbohydrates: 2g | Protein: 0g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 11mg | Fiber: 1g | Sugar: 0g