Chimichurri sauce is a delicious, vibrant sauce originating from Argentina. It takes almost no time to make and can do double duty as a both a sauce and a marinade. You can make it a few days ahead, and store it in the fridge.
Although chimichurri is traditionally made with parsley, you can use a combination of both parsley and cilantro, oregano, or even a green olive or two.
If you don’t like the raw garlic flavor, try crushing it with a little bit of salt.
- 3/4 cup red wine vinegar
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves (minced)
- 1 jalapeño (minced)
- 1 bunch fresh cilantro
- 1 bunch fresh flat-leaf parsley
- 3/4 cup extra-virgin olive oil
- Combine vinegar, salt, garlic, cilantro, parsley, jalapeño in food processor.
- Pulse slowly, while drizzling in olive oil.
- Store in a glass or plastic container in the refrigerator for up to five days.
Pro tip: Don’t throw away the stems of your fresh herbs! Cut off the older, brown bits at the bottom, but leave the upper stems. Fresh stems can pack a flavor punch, and you won’t notice them in the finely chopped mixture.