Chimichurri Sauce
A vibrant, herby condiment that elevates meals with fresh flavors, traditionally served with grilled meats, perfect for summer barbecues and family gatherings.
Ingredients
Fresh Herbs
- 2 cups parsley leaves, coarsely chopped Use flat-leaf for the best taste.
- 1 cup cilantro leaves, coarsely chopped If you’re not a cilantro fan, feel free to leave it out.
Spicy Ingredients
- 1 medium jalapeño, seeded and chopped (optional) Adjust based on your spice tolerance.
- 1/4 tsp red pepper flakes (optional) For those who like it spicy.
Oils and Vinegar
- 3/4 cup extra virgin olive oil Choose a good-quality olive oil for the richest flavor.
- 1/4 cup red wine vinegar Provides the tangy kick.
Garlic
- 3-4 cloves garlic Fresh garlic adds an aromatic depth.
Seasonings
- to taste salt Season to bring out the flavors.
- to taste freshly ground black pepper Always fresh for the best flavor.
Instructions
Preparation
- Put all the ingredients into a blender or food processor.
- Blend until you achieve a smooth, slightly chunky consistency; about 30 seconds should do it.
- Taste your Chimichurri sauce, and if it needs more zing, add a splash more of the red wine vinegar and blend again briefly.
- Transfer the mixture to a jar or container with a lid and let it stand for 2-3 hours at room temperature.
Storage
- Your homemade Chimichurri sauce will keep in the fridge for up to 2 days.
- When ready to use, give it a quick stir before drizzling.
Notes
For maximum flavor, consider making the Chimichurri a day before use. Store in an airtight container to keep it fresh.