Easy Chimichurri Recipe: The Best Homemade Sauce

Ingredients

• 1 cup tightly packed chopped parsley leaves
• 1 cup tightly packed chopped cilantro leaves
• 0.25 cup red wine vinegar
• 0.5 onion, coarsely chopped
• 5 cloves garlic
• 1 teaspoon coarse salt
• 1 teaspoon dried oregano
• 1 teaspoon hot pepper flakes
• 1 teaspoon freshly ground black pepper
• 0.5 cup extra-virgin olive oil

Instructions

1. Combine fresh parsley, cilantro, red wine vinegar, onion, minced garlic, salt, dried oregano, red pepper flakes, and black pepper in a food processor; pulse until roughly chopped. Slowly drizzle in the olive oil while pulsing until the chimichurri sauce is well combined but still has some texture.
2. Refrigerate the chimichurri in an airtight container for at least 2 hours to allow the flavors to meld together. For best results, let it sit overnight.

Nutrition

• Calories: 70 kcal
• Fat Content: 7 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 158 mg
• Protein Content: 0 g
• Carbohydrate Content: 2 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g