Best Chimichurri Sauce
This Best Chimichurri Sauce really is simply the best. We can't rave enough about it. So fresh and vibrant, and unbelievably delicious on grilled meats and vegetables. Serve immediately to retain the vibrant colors.
- ½ cup parsley fresh, flat-leaf, roughly chopped
- ¼ cup cilantro fresh, roughly chopped
- 5 cloves garlic roughly chopped
- ¼ cup onion roughly chopped
- ½ cup red bell pepper seeded and roughly chopped
- 1 tbsp oregano dried
- ¼ tsp red pepper flakes or more, for more heat
- 1 tsp Kosher salt
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil, and pulse several times.
Taste and add more salt and/or vinegar, if desired.
Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. (Note: the vibrant green will diminish the longer it sits in the fridge).
Fresh is the way to go with the sauce. Especially fresh parsley and cilantro.
The sauce is great as soon as it is prepared, but it's even better after it sits in an air-tight container with a lid in the fridge for a few hours. The bright green color will lessen somewhat the longer it sits, but it will keep in the fridge for up to 5 days.
To add a little zip to the sauce, increase the red pepper flakes to 1 tsp, or even more heat with 1 tbsp.
This sauce is amazing with steak, but it's also good on roasted veggies, baked potatoes, and in or on an omelet.
The sauce freezes beautifully for up to 2 months.
Calories: 176kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg