Chimichurri is a fresh herb sauce often spooned over beef in Argentina. However this versatile sauce is excellent as a flavor enhancer to so many dishes, from roasted potatoes to marinades for grilled chicken. Below is my foolproof and easy recipe, that will last in your refrigerator for up to five days.
PrintEasy Chimichurri Sauce
- Prep Time: 1 minute
- Total Time: 1 minute
- Yield: 4 1x
Ingredients
Units
Scale
- 1 medium shallot, minced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and roughly chopped
- 1/2 cup red wine vinegar
- 1/2 cup packed flat leaf parsley
- 1/2 cup packed cilantro
- 2 tbsp fresh oregano leaves
- 1 tsp kosher salt
- 3/4 cup extra virgin olive oil
Instructions
- In a small blender, add the shallots, garlic and jalapeño and pulse until combined.
- Add the fresh herbs, salt and red wine vinegar and blend until pureed
- With the blender running, add the extra virgin olive oil in a slow, steady stream until completely blended
