Chimichurri Sauce
Chimichurri Sauce is a glorious, garlicky herb sauce meant for slathering over grilled meats. It's the Argentinian version of a pesto, and it's fabulous! Use it with chicken, fish, tacos, and of course, steak.
Servings: 6 servings
Video
Equipment
Ingredients
- 2 cloves garlic, use one for a less pungent flavor
- 1/2 tsp sea salt
- 1 shallot, rough chopped
- 1 cup parsley leaves, be sure to remove most of the stems and rinse well
- 1/2 cup fresh cilantro leaves
- 2 Tbsp fresh oregano leaves, must be fresh!
- 1 cup fresh basil leaves
- 1/2 cup olive oil, plus more for thinning if needed
- juice of 1/2 large lime, or 1 small
- 1 Tbsp sherry vinegar
- 1/2 tsp red chili flakes
- fresh cracked pepper to taste
Instructions
- Drop the garlic, salt and shallot into a small food processor and process until finely minced. Scrape down the sides of the bowl as necessary.
- Put the rest of the ingredients in the processor and pulse/process until the herbs are finely minced. Scrape down the sides of the bowl a couple of times. Taste the sauce and adjust the seasonings to your preference.
- Let the sauce rest in the refrigerator for an hour or two before using. If the sauce becomes too thick, thin it down with more olive oil.
Notes
- Make it spicier by adding a whole jalapeno. Go bolder by using a spicier Serrano pepper.
- Make it ahead - you can make this sauce up to a day or two ahead. It can also be frozen.
- Double the recipe for a larger batch.
Nutrition
Calories: 135.95 kcal · Carbohydrates: 3.81 g · Protein: 0.77 g · Fat: 13.69 g · Saturated Fat: 1.91 g · Sodium: 97.61 mg · Fiber: 1.42 g · Sugar: 0.83 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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