Description
This vibrant Cilantro Chimichurri Sauce is a fresh and zesty blend of cilantro, parsley, basil, oregano, shallots, garlic, and tangy red wine vinegar and lemon juice. Perfect as a marinade, dipping sauce, or condiment, this versatile chimichurri brings a bright herbaceous flavor to grilled meats, vegetables, or breads in just minutes.
Ingredients
Scale
Herbs and Aromatics
- 1½ cups fresh cilantro
- ½ cup fresh parsley
- ¼ cup fresh basil
- 2 tbsp fresh oregano
- 2 shallots, peeled and roughly chopped
- 1 tbsp minced garlic
Liquids and Seasonings
- â…“ cup red wine vinegar
- 2 tbsps fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp crushed red pepper flakes
- 1 cup olive oil
Instructions
- Pulse the herbs and aromatics: Place the fresh cilantro, parsley, basil, oregano, shallots, garlic, salt, pepper, crushed red pepper, red wine vinegar, and lemon juice in the bowl of a food processor. Pulse several times until all the herbs and ingredients are finely chopped and combined.
- Emulsify with olive oil: With the processor running, slowly add the olive oil in a steady stream. Continue processing until the mixture is well emulsified and smooth. If you prefer a thinner sauce, add a little more olive oil until you reach your desired consistency.
- Store and serve: If you plan to use the chimichurri the same day, it can be kept at room temperature. Otherwise, transfer to an airtight container and refrigerate until ready to use. Bring to room temperature before serving for best flavor.
Notes
- Use fresh, high-quality herbs for the best flavor.
- Adjust olive oil quantity to control sauce thickness.
- Chimichurri tastes great with grilled meats, roasted vegetables, or as a marinade.
- Store refrigerated and consume within 3-4 days.
- Bring to room temperature before serving if chilled.
