Chimichurri Sauce
1 cup fresh Italian flat-leaf parsley , leaves only, stems removed
¼ cup fresh cilantro , leaves only, stems removed
¼ cup fresh oregano , leaves only, stems removed
⅓ cup roughly chopped red onion or shallots
3 cloves garlic , peeled
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
To food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste.
Chimichurri sauce is a vibrant condiment originating from Argentina, traditionally served with grilled meats. Its primary ingredients include fresh herbs like parsley and oregano, combined with garlic, olive oil, and vinegar. This sauce not only enhances the flavor of steaks but can also accompany chicken, seafood, and vegetables. To make a perfect Chimichurri, it's essential to use high-quality olive oil and fresh herbs, as their flavor significantly influences the overall taste. The sauce is versatile – you can adjust the garlic, red pepper flakes, and vinegar ratios to suit your palate. For an extra twist, consider adding other herbs like basil or mint. Additionally, Chimichurri can be stored in the refrigerator, allowing the flavors to meld even further. It lasts about a week, so you can prepare a batch in advance to have on hand for impromptu barbecues or weeknight meals. When serving, let it come to room temperature for the best flavor experience. Whether you’re barbecuing or simply looking to enhance a simple dish, this Chimichurri recipe is sure to become a favorite!
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