Argentinian Chimichurri Sauce Recipe
Packed full of fresh herbs, extra virgin olive oil, a touch of spicy chili, vinegar and fresh lemon juice, this easy 5 minute Chimichurri sauce is amazingly fresh and flavorful and absolutely perfect served on meat, chicken, fish and veggies!
Servings 4 servings
Combine the garlic, shallots, lemon and vinegar in a bowl and let sit for 10 minutes. This step is optional, but will add a slightly better flavor to your sauce.
Combine all ingredients in a food processor and blend until a sauce forms. Don't blend until totally smooth, you want some chunks in the sauce.
- Always use fresh lemon juice and a good quality olive oil for the best flavor;
- Don't use dried herbs - fresh herbs should always be used when making chimichurri sauce;
- Use more or less garlic depending on your preference for garlic. Make sure to add it at the end so you can taste along the way. You can always add but never take away!
- I don't recommend substituting the red wine vinegar. However, if you HAVE to, substitute it with white wine vinegar.
- For a spicier sauce, add more red chilies or chili flakes.
- Don't blend the sauce until totally smooth, you want it to be slightly chunky.
Calories: 375kcal | Carbohydrates: 4g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Sodium: 246mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 9.2mg | Calcium: 19mg | Iron: 0.7mg