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Chimichurri Sauce

Chef.Foodie's picture
Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Fresh parsley leaves 1⁄2 Cup (8 tbs) (Packed)
  Fresh cilantro leaves 1⁄3 Cup (5.33 tbs) (Packed)
  Garlic 3 Clove (15 gm), minced or pressed
  Cayenne/1 fresh chile, stemmed (seeds removed for a milder "hot") 1⁄4 Teaspoon (To Taste)
  Fresh oregano/1 teaspoon dried 1 Tablespoon
  Fresh thyme/1/2 teaspoon dried 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Combine all of the ingredients in a blender or food processor and whirl until smooth.
Serve immediately, or allow to sit for about an hour for the flavors to mellow and marry.
Chimichurri Sauce will keep, refrigerated and tighdy covered, for about a week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Method: 
Blending
Dish: 
Sauce
Interest: 
Everyday
Preparation Time: 
10 Minutes

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