Best Chimichurri Sauce
Seriously the Best Chimichurri Sauce recipe of all times. Italian, Argentinian and Mexican variations included + Video tutorial.
Servings 6 people
- 1 bunch flat leaf parsley (tops only)
- 1/2 bunch cilantro top (optional for the Mexican + South American Version) (use 2 cups basil for Italian recipe)
- 1/3 cup extra virgin olive oil + more as needed
- 1 large lime or lemon - juiced (or 2 tbsp red wine vinegar)
- 4 cloves garlic grated
- 1/2 tsp sea salt + more to taste
- 1/2 chile pepper or a pinch of red pepper flakes (optional)
- 2 tbsp fresh oregano leaves (for the classic Argentinian recipe)
TIP - If you don't have a blender or food processor you can make it without! Use a sharp knife and finely chop everything as well as you can on the cutting board then mix everything in a bowl.
- Traditional Argentinian - this classic recipe is made of parsley + fresh oregano, olive oil, garlic and apple cider or red wine vinegar.
- Italian - a basil + parsley chimichurri heavy on the garlic and brightened up with freshly squeezed lemon juice. Add some spice with a pinch of red pepper flakes if desired. ( 2 cups basil + 1 bunch parsley + 4 garlic cloves + 1 lemon + 1/3 cup olive oil).
- Mexican - it's a mix of cilantro + parsley + a juicy lime with an added jalapeno chile pepper for heat.
Calories: 122kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 201mg | Potassium: 109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 870IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 1mg