Herby Chimichurri Sauce

This chimichurri sauce is your new favorite way to upgrade grilled chicken, steak, or roasted vegetables. It’s herb-forward, garlicky, tangy, and just a little spicy—the perfect fresh condiment. With a base of parsley and cilantro, enhanced with red wine vinegar and high-quality olive oil, this sauce packs a vibrant punch and doubles as a quick marinade. It’s easy to make, stores well in the fridge, and will instantly elevate any savory dish you pair it with.

Author: Hunt4Shredz

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 10 tablespoons

Calories: 8 kcal per serving

Ingredients

1 cup - parsley leaves
½ 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
½ cup - extra-virgin olive oil

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.

Nutrition