There’s nothing like this easy chimichurri sauce to brighten up your favorite dish!
I’ve been a sauce-lover my whole life. One of my favorite things about living in France is that I’m surrounded by fellow sauce enthusiasts.
The French love sauce the way Americans love sneaking sugar into sauce (ketchup, barbecue sauce, and salad dressings all come to mind).
It seems impossible to have a meal without being served some sort of sauce. At the very least, there’s always mustard or mayonnaise!
Now, I love a good fatty cream-sauce as much as the next person, but sometimes I want something a bit more fresh.
Enter, chimichurri sauce!
I first had chimichurri sauce while visiting Brazil back in 2012. Essentially, it’s like a nut-free, cheese-free pesto but instead of basil it’s parsley and cilantro.
So, like I said, nothing like pesto.
What do we do with easy chimichurri sauce, you ask?
Well, I like it on pretty much everything.
Try using this easy chimichurri sauce in place of salad dressing. Just toss a few spoonfuls with some chunky tomatoes, cucumbers, and a bit of sliced onion. Perfection!
Chimichurri is a breeze to whip up. While it may be more traditional to use a mortar and pestle, on lazy days I like to use my food processor.
It’s as easy as putting a few ingredients into the bowl of your processor and blitzing it while you drizzle in some oil.
I like to use a mix of neutral oil and olive oil so there’s a nice balance of flavors. Feel free to use what you have on hand.
Enjoy, my friends!
Here’s Your Recipe!
Yields About 1 cup
There's nothing like this easy chimichurri sauce to brighten up your favorite dish!
5 minPrep Time
5 minTotal Time
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves and stems
- 3 medium cloves garlic, peeled
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 teaspoons red wine vinegar
- 1/4 cup grapeseed or other neutral oil
- 1/8 cup extra virgin olive oil
- Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
- With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
- Store in an air-tight container in the refrigerator.
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