Chef John's Chimichurri Sauce
This fantastic chimichurri sauce recipe is a must-have in Argentinian and Uruguayan cooking, and it's gaining traction in American restaurants. This flavorful blend of herbs, garlic, tanginess, and spice is perfect for enhancing the taste of grilled meats of all varieties.
Ingredients
- 1 bunch flat-leaf Italian parsley, stems removed
- ½ cup fresh cilantro leaves
- ½ cup olive oil
- ¼ cup fresh oregano leaves
- 4 cloves garlic, chopped, or more to taste
- 3 tablespoons white wine vinegar, or more to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Gather all ingredients.
- Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
- Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.
Nutrition
Calories: 255kcalCarbohydrates: 3gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 305mgPotassium: 153mgVitamin C: 26mgCalcium: 52mgIron: 2mg
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