Homemade Chimichurri Sauce
This flavorful, vibrant, and herbaceous Argentinian chimichurri sauce is a topping you can whip up in less than 10 minutes. It's the perfect addition to any steak, vegetable, or even grains!
Servings: 4 ounces
Equipment
Ingredients
- 1 ½ cups (90 g) loosely packed parsley leaves
- 2 cloves garlic peeled and smashed
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- Pinch of ground black pepper
- Juice of 1/2 a lime
- ¼ cup (59 ml) or more of olive oil
Instructions
- Place parsley, garlic cloves, dried oregano, salt, red pepper flakes, black pepper, and lime juice into the bowl of a food processor and securely place the lid on.1 ½ cups loosely packed parsley leaves, 2 cloves garlic, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon crushed red pepper flakes, Pinch of ground black pepper, Juice of 1/2 a lime
- Turn the food processor on high.
- Drizzle olive oil through the feed chute as the mixture processes. If you feel that you need more, add 1 tablespoon at a time. Some people like theirs more oily and others prefer not as much. Just look at it and see if it's the consistency you like.1/4 cup or more of olive oil
- Store in an airtight jar in the refrigerator for up to a week.
Nutrition
Serving: 1 ounce (27.5 grams) | Calories: 131 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 14 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Sodium: 597 mg | Potassium: 137 mg | Fiber: 1 g | Sugar: 0.2 g
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