There’s nothing like this Easy Chimichurri Sauce recipe to brighten up your favorite dish!
I’ve been a sauce-lover my whole life. One of my favorite things about visiting France is that I’m surrounded by fellow sauce enthusiasts.
The French love sauce the way Americans love sneaking sugar into sauce (ketchup, barbecue sauce, and salad dressings all come to mind).
It seems impossible to have a meal without being served some sort of sauce. At the very least, there’s always mustard or mayonnaise!
Now, I love a good fatty cream-sauce as much as the next person, but sometimes I want something a bit more fresh.
Enter, chimichurri sauce!
I first had chimichurri sauce back in 2012. Essentially, it’s like a nut-free, cheese-free pesto but instead of basil it’s parsley and cilantro.
So, like I said, nothing like pesto.
What do we do with easy chimichurri sauce, you ask?
Well, I like it on pretty much everything.
It’s lovely spread onto toasted sourdough bread, but it’s also the perfect topping for a Spanish Tortilla, savory Eggs Shakshuka, and Sweet Potato Breakfast Hash.
Try using this easy chimichurri sauce in place of salad dressing. Just toss a few spoonfuls with some chunky tomatoes, cucumbers, and a bit of sliced onion. Perfection!
And who doesn’t want to know how to make Chimichurri sauce? I mean, I wanted to know and you want to know.
This Easy Chimichurri recipe is a breeze to whip up. While it may be more traditional to use a mortar and pestle, on lazy days I like to use my food processor.
It’s as easy as putting a few ingredients into the bowl of your processor and blitzing it while you drizzle in some oil.
I like to use a mix of neutral oil and olive oil so there’s a nice balance of flavors. Feel free to use what you have on hand.
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Enjoy, my friends!
Here’s the Recipe!
Easy Chimichurri Sauce Recipe
Ingredients
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves and stems
- 3 medium cloves garlic - peeled
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 teaspoons red wine vinegar
- 1/4 cup grape seed or other neutral oil
- 1/8 cup extra virgin olive oil
Instructions
- Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
- With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
- Store in an air-tight container in the refrigerator.
NOTES
Nutrition
Delicious!