Chimichurri Sauce
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Equipment
Ingredients
ingredients
- ⅓ cup red wine vinegar
- 1 bundle fresh cilantro most of the stems removed and roughly chopped (about ½ cup)
- ½ bundle fresh Italian parsley most of the stems removed and roughly chopped (about ¼ cup)
- 1 ounce fresh oregano most of the stems removed and roughly chopped (about 3 tablespoons)
- 2 shallots roughly chopped
- 2 garlic clove roughly chopped
- 1 tablespoon red chili flakes
- 1 teaspoon salt
- ¾ cup olive oil
Instructions
method
- Add all ingredients except for the olive oil to the food processor.
- Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
- Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
- To finish, blend on high until the sauce is smooth and blended.
Notes
Makes: about 2 cups