Chimichurri Sauce Recipe
This Chimichurri Sauce is a vibrant, herb-packed delight! Perfect for grilled meats and veggies, it's easy to make and bursting with flavor.
Servings: 4 servings
Ingredients
Ingredients
- 2 cups flat-leaf parsley tightly packed
- 1 cup kale leaves tightly packed
- 1/2 cup fresh oregano leaves loosely packed
- 5 cloves garlic roughly chopped
- 1 each lime zest of
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 1 cup olive oil
Instructions
Instructions
- Start by rinsing your flat-leaf parsley and kale leaves under cold water. Shake off any excess water and pat them dry with a paper towel.
- In your food processor or blender, add the flat-leaf parsley, kale, fresh oregano leaves, and roughly chopped garlic.
- Next, add the lime zest, fresh lime juice, white vinegar, salt, black pepper, and optional red pepper flakes for a little heat.
- Pulse the mixture until the herbs and garlic are finely chopped but not completely pureed.
- With the food processor running, slowly drizzle in the olive oil until the sauce is well combined.
- Give your chimichurri a taste and adjust the seasoning if necessary.
- Transfer the chimichurri sauce to a jar or container. It can be served immediately, but letting it sit for at least 30 minutes allows the flavors to meld beautifully.
Equipment
- Food processor or blender
- Measuring cups and spoons
- Spatula
- Jar or Container
Notes
- For a different flavor profile, try using cilantro or mint instead of oregano.
- Store chimichurri in an airtight container to preserve freshness for up to one week.
- Thicken the sauce with additional herbs if it's too oily.