Chimichurri Sauce Recipe

Name: Chimichurri Sauce Recipe
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 3 to 6 cloves garlic (minced or pressed, to taste); ½ red onion (or white or sweet onion) (peeled and finely diced); 1 fresno pepper (or jalapeño, stem and seeds removed, finely diced, see notes); ¼ cup red wine vinegar; 1 teaspoon kosher salt; 1 ¾ cups fresh flat leaf parsley (firmly packed, roughly chopped); ½ cup fresh cilantro (firmly packed, roughly chopped); ¼ cup fresh oregano leaves (roughly chopped, see notes); ½ to ¾ cups extra virgin olive oil

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Prep Time: 15 minutes

Total: 75 minutes

Servings: 6

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Ingredients

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3 to 6 cloves garlic (minced or pressed, to taste)½ red onion (or white or sweet onion) (peeled and finely diced)1 fresno pepper (or jalapeño, stem and seeds removed, finely diced, see notes)¼ cup red wine vinegar1 teaspoon kosher salt1 ¾ cups fresh flat leaf parsley (firmly packed, roughly chopped)½ cup fresh cilantro (firmly packed, roughly chopped)¼ cup fresh oregano leaves (roughly chopped, see notes)½ to ¾ cups extra virgin olive oil

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Instructions

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Step 1

Toss together the garlic, onion, pepper, vinegar and salt in a mixing bowl. Let it stand for 10 minutes while chopping your parsley, cilantro, and oregano.

Step 2

Stir in the parsley, cilantro, and oregano. Add in ½ cup of your extra virgin olive oil.

Step 3

If you’d like your sauce to be thinner, stir more olive oil 1 tablespoon at a time.

Step 4

This chimichurri sauce recipe can be served immediately, but is greatly improved by resting for at least an hour tightly covered in the refrigerator before serving. Store leftovers, tightly covered, in the refrigerator for up to 5 days but it is best eaten before 3 days.