Go Back

Chimichurri Sauce

Print Recipe Pin
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Category Sauce/Dip
Cuisine Argentinian
Author Lauren Grant

Description

This bright herb sauce is and easy (so easy) way to create a fantastic meal in minutes. Top any kind of grilled meat, fish or seafood with this simple sauce, drizzle it over grain bowls, or toss with your favorite veggie.

Ingredients

  • 1 bunch parsley, leaves and tender stems (1 cup packed)
  • 4 cloves garlic, peeled and chopped
  • 1 shallot, chopped
  • 2 tablespoons oregano, or 2 teaspoons dried
  • ½ teaspoon each kosher salt and black pepper
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar

Instructions

  • Add parsley, garlic, shallot, oregano, salt and pepper to a food processor; pulse until roughly chopped.
  • Scrape down sides of bowl then add oil and vinegar and pulse until a sauce comes together. Season with salt and pepper to taste.
  • Use as desired (try chimichurri chicken!) or store in an airtight container in the refrigerator for up to two weeks.

Equipment

Food processor

Notes

This sauce can easily be doubled or tripled!

Nutrition

Serving: 2tablespoonsCalories: 110kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1.5gSodium: 201mgFiber: 1g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!