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chimichurri sauce

Chimichurri Sauce

Prep Time: 10 minutes
Total Time: 10 minutes
Author: www.miasdailydish.com
A traditional Argentinian herb sauce, perfect over steak, chicken or even seafood.
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Ingredients

  • 1 jalapeño or other small fresh chile if you don't have a chile but still want some heat you can substitute 1/4 - 1/2 tsp of red pepper flakes to taste
  • 1 1/2 C fresh parsley packed
  • 1/2 C fresh cilantro
  • 2 Tbsp fresh oregano leaves only (or 1Tbsp dried)
  • 2-3 cloves garlic
  • 2 Tbsp red wine vinegar
  • juice of 1/2 med lime about 1 Tbsp
  • 1/2 tsp salt
  • 1/2 C olive oil

Instructions

  1. Toast the chile over a gas flame, or roast in 450° oven until beginning to blister and blacken
  2. Cut off stem end and split chile lengthwise
  3. With a spoon, remove seeds and membrane from chile. Do NOT touch anything else after handling chiles before washing your hands - especially your eyes!
  4. Put chile and all other ingredients except oil into a food processor or blender and pulse until uniformly minced
  5. Add oil and pulse a few times to incorporate, scraping down sides of bowl a few times if needed. Do not over process, you do not want the sauce to be pureed.
  6. Let sit at room temperature for a few hours if possible to blend flavours
  7. Serve liberally over grilled meat

Recipe Notes

You can easily remove parsley and cilantro leaves by gathering your herbs in a bunch and slicing off the top of the whole bunch. You'll get part of the stems but for this recipe that is just fine.