Chimichurri Sauce
This zesty and tangy chimichurri sauce is the perfect accompaniment to grilled meats, roasted vegetables, or simply as a dip for your favorite chips. And the best part? It's incredibly easy to make, using only a handful of fresh ingredients that you may already have in your garden or pantry. So, let's roll up our sleeves and get ready to whip up a batch of this delicious and versatile condiment that's sure to become a new favorite in your kitchen.
Equipment
- high speed blender
Ingredients
- 1 cilantro bundle
- 1 lime juiced
- 3 garlic cloves
- 3 green onions
- 2 teaspoons salt
- 2 tablespoons red wine vinegar
- 1 tablespoon cumin
- ½ teaspoon red pepper flakes
- ½ cup olive oil
Instructions
- Combine the ingredients for chimichurri sauce in a food processor or blender. They do not need to be pre-chopped.
- Process until smooth, adding 1-3 tablespoons of water until the desired texture is reached. I usually add 2 tablespoons.
- Transfer the chimichurri sauce into a glass container for storage or serving.
- Drizzle the sauce over your favorite meats and side dishes and enjoy!
Notes
Storage
Chimichurri can be stored in an airtight container in the refrigerator for up to two weeks. To ensure the longest shelf life, make sure the container is completely sealed to prevent air exposure. If you see any discoloration or notice an off smell, it's best to discard the chimichurri as it may have spoiled. If you want to store chimichurri for longer, you can also freeze it for up to six months. Simply transfer the chimichurri to a freezer-safe container or zip-top bag and remove as much air as possible before sealing. To thaw, simply transfer the chimichurri to the refrigerator and let it defrost slowly overnight. When you're ready to use it, give it a good stir to re-emulsify the ingredients.Variations
There are many delicious variations of chimichurri that you can try depending on your taste preferences. Here are a few ideas to get you started:- Parsley instead of cilantro: If you're not a fan of cilantro, you can use parsley instead for a more traditional chimichurri flavor.
- Lemon instead of lime: If you don't have limes on hand, you can use lemon juice instead for a similar tangy flavor.
- Shallots instead of green onions: For a milder onion flavor, you can use finely chopped shallots instead of green onions.
- Different vinegar: While red wine vinegar is traditional, you can experiment with different types of vinegar such as white wine vinegar, apple cider vinegar, or balsamic vinegar for a unique twist.
- Different oil: You can use different oils such as avocado oil, grapeseed oil, or even sesame oil to add a different flavor profile to your chimichurri.
- Different herbs and spices: Feel free to experiment with different herbs and spices such as oregano, thyme, paprika, or even smoked paprika for a smoky flavor.
Nutrition
Calories: 172kcalCarbohydrates: 3gProtein: 0.5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 782mgPotassium: 59mgFiber: 1gSugar: 0.4gVitamin A: 150IUVitamin C: 5mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!