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A close-up, high-angle shot of a glass jar filled with fresh, green chimichurri sauce. A gold spoon is lifting a scoop of the herb-filled sauce from the jar. In the background, fresh bundles of parsley, cilantro, and a whole garlic bulb are visible on a wooden board. A small white square dish of multicolored peppercorns and a silver spoon sit on a light-colored wood-grain surface

Easy Chimichurri Sauce

jennifer30078
This quick and easy recipe will be a fan favorite for all cuts of meat
Print Recipe Pin Recipe
Prep Time 15 minutes
Resting Time 1 hour
Course Side Dish
Cuisine American
Servings 1.5 cups

Equipment

  • food processor or blender Optional

Ingredients
  

  • 1 cup Olive Oil
  • ½ cup Red Wine Vinegar
  • 1 Shallot Finely Chopped
  • 1 Jalapeno, optional Finely Chopped
  • 1 tsp Red chilli flakes optional if you don't want jalapeno
  • 8-10 Cloves of Garlic Finely Chopped (use less if you aren't a garlic lover like me!)
  • ½ cup Fresh Cilantro Finely Chopped
  • ½ cup Fresh Parsley Finely Chopped
  • 1 Tbsp Fresh Oregano Finely Chopped
  • 1 cup Extra Virgin Olive Oil
  • Salt to taste

Instructions
 

  • If using a food processor, blend Cilantro, Parsley & Oregano until finely chopped. Set aside and clean out food processor.
  • Next add jalapeno (or red pepper flakes), garlic & Shallot to food processor blend until finely chopped. Move mixture to a bowl and add ½ cup of red wine vinegar. Let sit for 30-60 minutes to allow the flavors to marinate.
  • After 30-60 minutes add the bowl of Cilantro, Parsley & Oregano to wet mixture. Slowly whisk in Olive Oil. Serve over your desired meat.

Notes

Storage: Store in an air tight container in fridge. Remove from fridge 15 minutes before use to allow olive oil to thaw. 
Keyword sauce for steak