This vibrant and easy chimichurri sauce is a quick, flavorful addition to any meal! Perfect for grilled meats, this fresh herb-based sauce is zesty, garlicky, and customizable with pantry staples. Ready in minutes, it’s a simple way to elevate your dishes with a burst of color and taste. Perfect for steak, chicken, or even roasted veggies!
Recipe Ingredients:
- 1 large bunch fresh cilantro, stems removed
- 1/2 bunch fresh flat-leaf parsley, stems removed
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic
- Juice of 3 limes
- 1/2 cup olive oil
How To Make Chimichurri Sauce Recipe?
- Prepare the herbs: Add the cilantro and parsley leaves to a blender or food processor.
- Add dry ingredients: Sprinkle in the ground cumin, kosher salt, and cayenne pepper.
- Incorporate garlic and lime juice: Peel and add the garlic cloves, then pour in the lime juice.
- Blend and add olive oil: Cover the blender, leaving the center piece open. Blend on low speed while slowly drizzling in the olive oil.
- Achieve desired consistency: Continue blending until the mixture is pureed and smooth.
- Serve and enjoy: Use as a condiment with grilled steak, chicken, or your favorite dishes.
Recipe Tips:
- Use Fresh Herbs: Always use fresh cilantro and parsley for the best flavor. Avoid using dried herbs, as they won’t provide the same vibrant taste and texture.
- Blend Gradually: Start blending on low speed and drizzle in the olive oil slowly. This helps the sauce emulsify and achieve a smooth consistency.
- Adjust Seasoning: Taste the sauce before serving and adjust salt, lime juice, or cayenne pepper to match your flavor preference.
- Prep Ingredients Well: Remove the stems from the herbs and peel the garlic cloves completely to avoid any bitter or rough textures in the sauce.
- Serve Fresh: Chimichurri tastes best when freshly made. If storing, keep it in an airtight container in the fridge for up to 3 days, but let it come to room temperature before serving.
How To Store Leftovers?
- Refrigerate: Let the chimichurri sauce cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Chimichurri can be frozen for up to 3 months. Pour it into an ice cube tray for easy portioning. Thaw in the refrigerator overnight before using, and stir well to restore its texture.
Nutrition Facts
- Calories: 76
- Total Fat: 8.2g
- Saturated Fat: 1.1g
- Cholesterol: 0mg
- Sodium: 130mg
- Potassium: 29.6mg
- Total Carbohydrate: 0.7g
- Dietary Fiber: 0.4g
- Sugars: 0.1g
- Protein: 0.2g
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Chimichurri Sauce Recipe
Description
This vibrant and easy chimichurri sauce is a quick, flavorful addition to any meal! Perfect for grilled meats, this fresh herb-based sauce is zesty, garlicky, and customizable with pantry staples. Ready in minutes, it’s a simple way to elevate your dishes with a burst of color and taste. Perfect for steak, chicken, or even roasted veggies!
Ingredients
Instructions
- Prepare the herbs: Add the cilantro and parsley leaves to a blender or food processor.
- Add dry ingredients: Sprinkle in the ground cumin, kosher salt, and cayenne pepper.
- Incorporate garlic and lime juice: Peel and add the garlic cloves, then pour in the lime juice.
- Blend and add olive oil: Cover the blender, leaving the center piece open. Blend on low speed while slowly drizzling in the olive oil.
- Achieve desired consistency: Continue blending until the mixture is pureed and smooth.
- Serve and enjoy: Use as a condiment with grilled steak, chicken, or your favorite dishes.
Notes
- Use Fresh Herbs: Always use fresh cilantro and parsley for the best flavor. Avoid using dried herbs, as they won’t provide the same vibrant taste and texture.
- Blend Gradually: Start blending on low speed and drizzle in the olive oil slowly. This helps the sauce emulsify and achieve a smooth consistency.
- Adjust Seasoning: Taste the sauce before serving and adjust salt, lime juice, or cayenne pepper to match your flavor preference.
- Prep Ingredients Well: Remove the stems from the herbs and peel the garlic cloves completely to avoid any bitter or rough textures in the sauce.
- Serve Fresh: Chimichurri tastes best when freshly made. If storing, keep it in an airtight container in the fridge for up to 3 days, but let it come to room temperature before serving.
Chimichurri Sauce Recipe