Chimichurri
This fresh, punchy, and zesty chimichurri recipe is easy to make at home! It's a classic sauce pairing with steak and is bursting with fresh parsley, garlic, and olive oil.
Servings: 6 (makes about a cup)
Ingredients
- 1 cup (tightly packed) fresh flat-leaf parsley thick stems removed
- 1/2 cup (tightly packed) fresh cilantro thick stems removed
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt see note
- 2-3 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Add all ingredients to a food processor and pulse until combined to your desired consistency. Taste & adjust if needed.
- Transfer to a jar or bowl. Let it sit for 15-20 minutes at room temperature prior to serving, and then store it, covered, in the fridge for up to 3 days.
Notes
- Sea salt and kosher salt are less potent than regular table salt, so keep that in mind and add salt quantities to your personal preferences.
Nutrition
Calories: 167kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 202mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1042IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 1mg
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