From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Chimichurri Sauce
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Instructions
1
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In the base of a food processor (or blender), add in the parsley, cilantro, oregano, shallot, garlic, vinegar, lemon juice, sea salt, and red pepper flakes. Pulse about 4-5 times to lightly blend.
2
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With the food processor running, slowly drizzle in the olive oil until it’s all in. Blend until the sauce is slightly smooth. Serve immediately or refrigerate for later.
Notes
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This recipe can be made without a food processor or blender. You’ll simply want to very finely chop up the herbs, shallot, and garlic and whisk everything together in a bowl. Whisking is important for this recipe (when not using a blender) so that the oil can get properly emulsified.
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Tips & Tricks (5)
- Prep Herbs Right Before Mixing 🌿Chop your fresh herbs immediately before combining to preserve their volatile oils and vibrant color, maximizing the bright, fresh flavor profile that makes chimichurri exceptional.
- Balance Acid and Oil Ratio ⚖️Use a 3:1 oil-to-vinegar ratio as your base, then adjust by taste—too much acid can overwhelm the herbs, while too little oil won't carry the flavors effectively.
- Let It Rest Before Serving ⏱️Allow the finished sauce to sit at room temperature for 15-30 minutes before serving so the flavors meld together and develop deeper complexity.
- Mince Garlic and Shallots Fine 🔪Use a sharp knife to create a fine mince rather than a food processor—this prevents the shallots and garlic from becoming paste-like and bruising delicate herb leaves.
- Toast Oregano for Deeper Flavor 🔥Lightly toast dried oregano (if using) in a dry pan for 30 seconds before adding to intensify its earthy notes and create more complexity than fresh alone.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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