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Chimichurri Sauce

10 mins

1 cup

Recipe you are creating:

Chimichurri Sauce

🌿🔥 How to Make Chimichurri Sauce 🔥🌿

If you love herb based marinades or condiments, you will love my Chimichurri sauce! This is not your typical Chimichurri sauce as it contains cilantro, parsley and oregano along with champagne vinegar for the acid rather than lime or lemon juice. It's the perfect balance of herbiness, garliciness, tang and spice. I make it up either the night before or the morning of grill day. The longer you let it sit in the fridge the more developed the taste will be!


When making homemade Chimichurri sauce, there are a few important things to keep in mind to ensure you end up with a delicious and flavorful condiment. The key ingredients for Chimichurri typically include fresh parsley, garlic, olive oil, vinegar, and red pepper flakes for a bit of heat. It's important to use fresh ingredients for the best taste and to balance the flavors. Some variations also include ingredients like cilantro, oregano, or lemon juice for added complexity.


The texture of Chimichurri is up to personal preference. Some people prefer a chunkier sauce, while others like it smoother. You can achieve your desired texture by finely chopping the ingredients by hand or using a food processor for a more blended consistency. Experiment with different techniques to find what you enjoy most.


People adore Chimichurri for its vibrant taste and versatility. Whether you drizzle it over grilled meats, toss it with veggies, or use it as a marinade, it’s a game-changer. Plus, you can tweak it to fit your taste—chunky or smooth, the choice is yours!


A few tips for the best Chimichurri:

  1. Stick with fresh ingredients—they really do make a difference.

  2. Play around with the texture. Hand chop for a rustic feel or use a food processor for a smoother finish.

  3. Don’t be afraid to experiment with cilantro, oregano, or a splash of lemon juice for an extra kick.


Want the full recipe video below! Your taste buds will thank you!

Recipe Ingredients:

  • 1/2 cup olive oil

  • 4 cloves garlic, chopped

  • 1 shallot diced thinly

  • 3 tablespoons champagne vinegar

  • 1/2 teaspoon pink Himalayan sea salt

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup fresh cilantro leaves

  • 1/2 cup fresh oregano leaves

  • 1/2 cup flat-leaf Italian parsley, stems removed

Recipe Directions:

  1. Combine oil, garlic, shallot, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.

  2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula.

  3. Repeat pulsing and scraping process until a thick sauce forms.

  4. Let sit in the fridge for a few hours so the flavors develop. Even better the next day.

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Chapters:

00:00 Introduction

00:10 Adding your Fresh Ingredients

01:06 Blend & Enjoy!

 

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted



Tags:

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Categories:

BBQ, Beef

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