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Small bowl of chimichurri sauce of a dining table. Table is also displayed with herbs, lime wedges, and a bulb of garlic.

Chimichurri

Chimichurri

Traditional South American sauce with fresh herbs, garlic, and savory spices.
 Beth Moncel
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Prep Time 10 minutes
Total Time 10 minutes
Course Dressings and Marinades, Sauces
World Cuisine South American
Servings 6

Ingredients
  

  • 1 cup Italian parsley
  • ½ cup fresh cilantro
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 cloves garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon salt

Instructions
 

  • Rinse the parsley and cilantro well to remove any dirt or debris. Shake as much water off the leaves as possible. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.
  • Combine the olive oil, red wine vinegar, garlic, oregano, cumin, crushed red pepper, salt, chopped parsley, and chopped cilantro in a bowl. Stir to combine.
  • Use the sauce immediately or refrigerate until ready to use.

Notes

Fresh parsley is one of the main ingredients in this sauce. Italian parsley, works best in this recipe as it has a softer texture compared to curly parsley. A bit of fresh cilantro adds an extra pop of flavor, but can be left out. Just use more parsley instead
Red wine vinegar is the type of vinegar used in most traditional chimichurri recipes. It’s tangy, slightly sweet, and adds the perfect amount of acidity. Apple cider vinegar can be used as a 1:1 substitution in a pinch, but it will give the sauce a slightly fruitier, less traditional flavor.
Dried oregano is used in this recipe, but if fresh is available, 1-2 tablespoons fresh oregano leaves can be used in place of the dried (chop them with the other herbs).
Spice level: This sauce is mild with just ¼ teaspoon crushed red pepper. Omit it for no heat, or increase to ½ teaspoon for more kick. The heat will get a little stronger as the sauce sits, so taste again after 10-15 minutes before adding more. 
Used with permission from Beth Moncel at Budget Bytes.
Seasonal Summer