Name: Herby Chimichurri Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 tablespoons
Cuisine: Other
Ingredients: 1 cup parsley leaves; 0.5 cup cilantro leaves; 2 tablespoons red wine vinegar; 5 cloves garlic; 1 tsp salt; 1 tsp dried oregano; 1 tsp hot pepper flakes; 1 tsp black pepper; 0.5 cup extra-virgin olive oil

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Herby Chimichurri Sauce

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Ingredients

Warning0 allergens identified

Instructions

Add parsley, cilantro, garlic, red wine vinegar, salt, oregano, red pepper flakes, and black pepper to a food processor.

Pulse until finely chopped but not pureed.

Slowly drizzle in olive oil while pulsing to combine.

Taste and adjust seasoning if needed.

Let the sauce sit for at least 15 minutes before serving to allow flavors to meld.

Store in an airtight container in the fridge for up to 5 days.

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Nutrition

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Tips & Tricks (5)

Knife Technique for Texture 🔪
Hand-chop your herbs rather than using a food processor to maintain a chunky, rustic texture and prevent the herbs from becoming a wet paste that oxidizes quickly.
Garlic Preparation Trick 🧄
Mince your garlic extremely fine or use a microplane to distribute it evenly throughout the sauce, preventing large chunks that can overpower individual bites.
Oil Emulsion Timing ⏰
Add your extra-virgin olive oil last and gently fold it in just before serving to preserve its delicate flavors and prevent it from becoming bitter or oxidized.
Vinegar Acid Balance ⚖️
Taste and adjust acidity gradually—red wine vinegar's strength varies by brand, so add in increments and let it sit 10 minutes before final seasoning for flavors to meld.
Storage & Freshness Secret 🏺
Store chimichurri in a glass jar with a thin layer of olive oil on top to create a seal that prevents oxidation and keeps herbs vibrant green for up to 2 weeks.