Servings: 1 cup
Chimichurri Sauce
Chimichurri sauce is an amazing herby sauce made with fresh herbs, vinegar, olive oil, garlic, and more. Use it as a marinade or as a condiment for any animal protein!
Ingredients
- ½ cup fresh flat leaf parsley chopped*
- 1/2 cup fresh cilantro chopped*
- 1 shallot
- 1 jalapeno**
- 4 large cloves garlic minced
- 1/2 cup rice vinegar***
- 1 Tbsp fresh oregano chopped****
- 2/3 cup extra virgin olive oil
- 1 tsp kosher salt
Instructions
- Chop the cilantro, shallot, jalapeno, garlic, and oregano, and add them to a small bowl or measuring cup.
- Pour in the rice vinegar and extra virgin olive oil and stir well until everything is combined. Stir in the sea salt and adjust the amount to your personal taste.
- Note: As an alternative to whisking everything in a small bowl, you can add the ingredients to a small food processor or a blender (like a nutribullet or a magic bullet) and blend until the sauce reaches your desired consistency.
- Use immediately as a marinade or a sauce for any cut of steak, chicken, pork, or fish, or store in an airtight container in the refrigerator for up to one week.
Notes
*Use all flat-leaf parsley if you prefer it over cilantro, or use all cilantro if you prefer.
**You can use one fresno chili, a red jalapeno, or one to two serranos for a spicier sauce. Be sure to remove the seeds and insides for a mild sauce. You can also use ½ teaspoon of red pepper flakes instead of a chili
***Use red wine vinegar for the authentic traditional chimichurri sauce. I like the flavor of rice vinegar better.
****Use 1 ½ teaspoons of dried oregano if you don’t have fresh oregano.
This recipe makes about 1.5 cups of sauce. You can easily halve the recipe or double it, depending on your needs.
Nutrition
Serving: 1Tbsp (of 16), Calories: 117kcal, Carbohydrates: 1g, Fat: 12g