Easy Chimichurri Sauce
This easy chimichurri sauce is made with fresh herbs, tangy vinegar and seasonings and delicious served on steak, chicken, fish and veggies!
Servings 8 servings
Calories 88kcal
Equipment
Ingredients
- 3 garlic cloves smashed or roughly chopped
- 2 shallots sliced or roughly chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ cup fresh cilantro packed
- ¼ cup fresh parsley packed
- ½ cup fresh basil packed
- 1 teaspoon crushed red pepper (red chili flakes)
- ½ teaspoon salt
- ¼ teaspoon coconut sugar substitute honey or brown sugar
- ⅓ cup olive oil
Instructions
- 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 remaining ingredients (except olive oil) in a food processor and blend until a sauce forms. Don't blend until totally smooth, you want some chunks in the sauce.
- Stir in the olive oil at the end (not using the food processor) and let it sit for about 15 minutes to give the flavors a chance to meld together. Serve at room temperature.
Notes
- Wash the herbs thoroughly to remove any dirt.
- 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.
- 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.
- You can experiment with different herbs like oregano, thyme, etc.
Nutrition
Serving: 1tablespoon | Calories: 88kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 148mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.3mg