The Last Chimichurri Recipe You Will Ever Search for
Bright, zesty, and bold, "The Last Chimichurri Recipe You Will Ever Search For" delivers the ultimate flavor-packed sauce for all your savory dishes. Made with fresh flat-leaf parsley, optional cilantro, oregano, and garlic, this Argentine-inspired condiment is elevated with a hint of red wine vinegar, extra virgin olive oil, and a delicate balance of spices like chili flakes and cumin. Perfectly customizable with a touch of lemon juice for added zing, this 10-minute recipe is as versatile as it is simple—use it as a marinade, topping, or dipping sauce for grilled meats, roasted vegetables, or crusty bread. Its vibrant, herbaceous profile makes it the essential chimichurri sauce that will transform your meals and keep you coming back for more!
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Recipe Information
Ingredients
- 1 cup, packed fresh flat-leaf parsley
- 0.5 cup, packed fresh cilantro (optional)
- 2 tablespoons fresh oregano leaves
- 4 cloves garlic
- 3 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.5 teaspoon red chili flakes
- 0.25 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
1. Wash the fresh parsley, cilantro (if using), and oregano leaves thoroughly. Pat them dry with a paper towel or use a salad spinner to remove the excess water.
2. Finely chop the parsley, cilantro, and oregano leaves using a sharp knife, or pulse them lightly in a food processor for a quicker preparation. Place the chopped herbs into a medium mixing bowl.
3. Peel the garlic cloves and finely mince them, or use a garlic press. Add the garlic to the bowl with the chopped herbs.
4. Add red wine vinegar, extra virgin olive oil, red chili flakes, ground cumin, salt, and black pepper into the bowl. If you like a bit of citrusy tang, add the lemon juice at this stage.
5. Mix all the ingredients well using a spoon or spatula until everything is evenly combined. The chimichurri sauce should be slightly chunky but cohesive.
6. Taste the chimichurri and adjust the salt, pepper, and vinegar to your preference. You can add more red chili flakes if you like it spicier.
7. Let the chimichurri rest for at least 10 minutes at room temperature to allow the flavors to meld together before serving.
8. Use immediately as a topping or a marinade, or store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving if refrigerated.
Nutrition Facts
Calories |
1050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 2.0 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
