Description
This authentic chimichurri sauce is the game-changing secret weapon that makes healthy eating exciting again and it’s easier than you think!
Ingredients
Scale
Fresh Herb Base:
- 1 cup fresh parsley, packed (about 1 large bunch)
- 1/4 cup fresh oregano leaves (or 2 tablespoons dried oregano)
- 4–6 garlic cloves, peeled
- 1 shallot, roughly chopped (or 1/4 red onion)
Liquid Components:
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
Flavor Enhancers:
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional but recommended)
Instructions
- Prep herbs: Wash parsley and oregano thoroughly, then dry completely. Remove thick stems from parsley, keeping tender stems attached to leaves.
- Process ingredients: Add parsley, oregano, garlic, and shallot to food processor. Pulse 8-10 times until finely chopped but not pureed. You want texture, not paste.
- Add liquids: With processor running, slowly drizzle in olive oil. Add red wine vinegar and lemon juice. Pulse just until combined.
- Season: Add red pepper flakes, cumin, salt, pepper, and smoked paprika. Pulse 2-3 times to incorporate evenly.
- Rest for flavor: Transfer to a jar or bowl and let sit at room temperature for at least 30 minutes before using. This allows flavors to meld beautifully.
- Store properly: Transfer to airtight container. Top with thin layer of olive oil to prevent oxidation. Refrigerate up to 2 weeks.
- Prep Time: 10 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Argentine, South American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 calories
- Sugar: 0g
- Sodium: 195mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg