Chimichurri Sauce

• 1 cup fresh parsley leaves, packed
• 1/4 cup fresh oregano leaves, or 2 tablespoons dried
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Steps

1. 1 In a food processor, combine parsley, oregano, and garlic.
2. 2 Pulse until finely chopped.
3. 3 With the processor running, slowly drizzle in the red wine vinegar, then the olive oil, until well combined.
4. 4 Stir in cilantro and red pepper flakes.
5. 5 Season with salt and pepper to taste. Let sit for at least 30 minutes before serving to allow flavors to meld.

Nutrition

Tips

• For a smoother sauce, blend longer.
• Adjust the amount of red pepper flakes to your spice preference.
• Substitute cilantro with extra parsley if you prefer.
• This sauce keeps well in the fridge for up to a week.

Storage

Store in an airtight container in the fridge for up to 1 week. Not suitable for freezing.

Serving Suggestions

• Serve with grilled steak or chicken.
• Drizzle over roasted vegetables.
• Use as a dip for crusty bread.
• Mix into scrambled eggs for a herby kick.

FAQ