Argentinian Chimichurri Recipe
Argentinian Chimichurri sauce is a wonderful way to mix up your condiment routine. All at once citrusy, tart, garlicky, herby, and a tad bit spicy, this sauce makes a great marinade or topping for chicken, steak, fish, or pork as well as potatoes and vegetables.
Servings:8 servings
Ingredients
Chimichurri Sauce
- ½ cup cilantro
- ½ cup parsley
- ½ onion, diced
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup oil
- 2 tablespoons red wine vinegar , or apple cider vinegar
Instructions
- Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth. (SEE NOTE)
- Serve immediately, or can be stored (covered) at room temperature up to 24 hours before serving.
Notes
Makes about 1 cup of chimichurri sauce.
I prefer the resulting flavor and texture of the written method - to combine all ingredients in a food processor and blend until smooth, however more traditional chimichurri sauce is simply stirred together with the oil being stirred in very last. A hybrid version can be made by pulsing all ingredients except for the oil, then stirring the oil in very last. All three variations are delicious!
Nutrition
Calories: 89 kcal, Carbohydrates: 1 g, Protein: 1 g, Fat: 9 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 296 mg, Potassium: 43 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 421 IU, Vitamin C: 6 mg, Calcium: 10 mg, Iron: 1 mg