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Home » Sauce/Dressing/Salsa » Chimichurri Sauce Recipe

Chimichurri Sauce Recipe

Last Updated on January 16, 2020. Originally Posted on July 10, 2019 By Laura Franco / 3 Comments

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This Chimichurri Sauce Recipe is a famous Argentine sauce made with fresh herbs, garlic, olive oil, red pepper flakes, and red wine vinegar.

Chimichurri Sauce Recipe

I’m not sure what I like better, the bold flavors of this sauce or the bright green color. Chimichurri sauce originated in Argentina.  We are crazy over my Chimichurri Sauce Recipe.

What is Chimichurri?

Chimichurri is a raw plant-based sauce that is used mainly with steak or pork. It has a bold garlic punch with a background of the fresh herbs and a tang from red wine vinegar. It’s served best at room temperature, but can be made in advance and stored in the refrigerator for 3-4 days.

Chimichurri Sauce Recipe

Ingredients I used in my Chimichurri Sauce:

  • Fresh cilantro – you can buy this at most grocery stores and of course, at any specialty market
  • Fresh parsley – I like to use curly parsley
  • Extra Virgin Olive Oil – make sure you use a moderate to higher-priced olive oil because you really can taste the difference.
  • Whole garlic cloves
  • Red wine vinegar
  • Red pepper flakes
  • Salt and pepper

If you have a food processor, this sauce is amazingly easy to make and it’s ready in minutes. You simply put the ingredients into the food processor and pulse it until everything is mixed. We usually use this in the traditional method by putting it on flank steak, but I’m going to use it next time we have roasted or grilled vegetables and even shrimp. It’s such a versatile sauce…and that color – it’s my favorite.

If you like this sauce, you’ll love Roasted Tomatillo Sauce.

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Chimichurri Sauce Recipe

Chimichurri Sauce Recipe


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  • Author: krazykitchenmom
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Description

Chimichurri Sauce is a famous Argentine sauce made from cilantro and parsley. One bite, and everyone loves my Chimichurri Sauce Recipe.


Ingredients

Scale
  • 1 cup uncut cilantro
  • 1 cup uncut parsley
  • 1/4 cup extra virgin olive oil
  • 2–3 whole garlic cloves (I used only 2 because mine were very large)
  • Juice from one lime
  • 2 teaspoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Place the garlic in a food processor and mix until it’s chopped into small pieces.
  2. Add all of the other ingredients to the food processor and pulse until you have a course sauce (you may need to drizzle in additional olive oil if the mixture is to stiff).
  3. Serve immediately or place it in the refrigerator for 2 days.

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3 Comments
Last Updated: January 16, 2020

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Reader Interactions

Comments

  1. Cathleen @ A Taste of Madness says

    June 27, 2017 at 12:34 am

    I don’t use my food processor nearly enough!
    I think I like the colours!Although I have never tried chimichurri sauce, so I can’t speak to the flavour

    Reply
    • krazykitchenmom says

      July 5, 2017 at 6:35 pm

      Cathleen,
      I love my food processor – makes life so easy. You should try the recipe – chimichurri is pretty yummy!

      Reply

Trackbacks

  1. Grilled Peach Salad Dressing | Krazy Kitchen Mom says:
    July 22, 2019 at 7:00 am

    […] Chimichurri Sauce […]

    Reply

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