Chimichurri Sauce
Chimichurri Sauce is one of my favorite sauces to add to a variety of dishes and can even be used as a marinade for your favorite meat. It’s got a fresh, Herby, acidic flavor that enhances the flavors of whatever you put it on. This sauce is extremely versatile and you can customize it with whatever you desire.
Recipe
Chimichurri is extremely simple to make. Finely dice your shallot, garlic, and oregano. In a medium bowl combine your red wine vinegar, garlic, salt, crushed red pepper flake, and shallots. Set this mixture aside and mince your Parsley and Cilantro. Add your Parsley, Cilantro, and Oregano to the mixture and thoroughly combine. Once combined, slowly add your oil and lime juice. The best thing about this recipe is you can modify the ingredients to best suit yourself.
My top dishes to go with Chimichurri
- Grilled Steak
- Fried Eggs
- Burgers
- Grilled Chicken
- Chicken Cutlets
- Steak or Chicken Wraps
- Potatoes
- Vegetables
Chimichurri Sauce
Equipment
- 1 Medium Bowl
- 1 Plastic Spatula
- 1 Whisk
- 1 Chopping Knife
- 1 Set of measuring cups
Ingredients
- 3/4 Cup Extra Virgin Olive Oil
- 1/3 Cup Red Wine Vinegar
- 1 Juice of a Lime
- 1/2 Cup Minced Cilantro
- 1/2 Cup Minced Parsley
- 2 tbsp Chopped Oregano
- 1/2 tsp Crushed Red Pepper Flakes
- 1 tsp Salt
- 3 Cloves Minced Garlic
- 1 Finely Chopper Shallot
Instructions
- Preparation: Finley dice the shallot and mince the 3 cloves of garlic.
- Combine: In the Medium bowl, combine the vinegar, salt, garlic, shallot, crushed red pepper flakes and set aside for 5-10 minutes.
- Chop: After you combine the ingredients above, mince your Cilantro, Parsley, and oregano.
- Mix: Stir in your Parsley, Oregano, and Cilantro into your vinegar mix. After they are mixed in, slowly add your Olive Oil and Lime Juice and whisk until it is completely combined.
- Store: Cover your sauce and store in your refrigerator for up to 5 days.