Easy Chimichurri Sauce
Easy chimichurri sauce recipe, use it as a topping or marinade but my new favorite might just be as a salad dressing.
Servings: 1 small mason jar
Calories: 691kcal
Equipment
Ingredients
- ½ cup cilantro washed
- ½ cup parlsey washed
- ½ medium onion coarsely chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon garlic coarsely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- 2 tablespoons apple cider vinegar
- ⅓ cup extra virgin olive oil
Instructions
- Into your food processor add all your ingredients except for oil. Blend until very fine, scraping down the mixture with spatula.
- Place the mixture into a mason jar. Add olive oil, cover with lid, shake and enjoy.
Video
Notes
- Use Fresh Herbs: For the best flavor, use fresh parsley and cilantro. Dried herbs can be used in a pinch, but fresh herbs truly elevate the sauce.
- Quality Olive Oil: Opt for a good quality extra virgin olive oil. It adds richness and depth to the sauce.
- Balance Flavors: Taste as you go! Adjust the acidity with more vinegar or lemon juice and add salt to enhance all the flavors.
- Let It Rest: For the best flavor, allow the sauce to sit for at least 30 minutes at room temperature before serving. This gives the ingredients time to meld together.
- Chimichurri can be stored in the fridge for up to a week. The flavors will continue to develop over time, but it’s best served fresh.
- Best Pairings: Chimichurri is fantastic not only on salads but also as a marinade or sauce for grilled meats, fish, or vegetables.
Nutrition
Calories: 691kcal | Carbohydrates: 11g | Protein: 2g | Fat: 73g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 53g | Sodium: 2369mg | Potassium: 248mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1171IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 2mg