Chimichurri Sauce
This easy Chimichurri sauce is a delicious homemade condiment that is great on steak, or grilled vegetables. Only 8 simple ingredients, and 5 minutes needed.
Ingredients
- 2 cups fresh parsley
- 1 cup fresh cilantro
- 1 cup avocado oil
- 4 garlic cloves
- ¼ cup shallots, chopped
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon red chili flakes
Instructions
- Add the parsley, cilantro, avocado oil, garlic, shallots, lemon juice, red wine vinegar, oregano, and red chili flakes to a food processor or blender.
- Pulse until the mixture is finely chopped and well combined, but not completely smooth—chimichurri should have some texture.
- Taste and adjust seasoning with more lemon juice, vinegar, or chili flakes as desired.
- Transfer to a jar and let it rest for at least 15–20 minutes to allow the flavors to develop.
- Serve over grilled meats, vegetables, fish, or use as a marinade.
Nutrition
Notes
- Keep it textured: Pulse in short bursts and stop while you can still see small herb pieces; over-blending makes the sauce taste muddy.
- Rest before serving: The garlic and oregano mellow as the sauce sits, so it tastes more balanced after 15–20 minutes.
- Adjust acid last: Taste first, then add lemon or vinegar in small splashes so the sauce stays bright without turning sharp.
- Make it ahead: Chimichurri often tastes better after a few hours once the flavors blend.
- Stir before using: The herbs can settle as it sits; stir to redistribute before serving.
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