traditional chimichurri sauce recipe Authentic chimichurri sauce is easy to make and doubles as a marinade

If there's one thing that us white folks love, it's a good sauce recipe. And let me tell you, I've got a doozy for you today: classic chimichurri sauce. This tangy, herbaceous sauce hails from Argentina and is traditionally served with grilled meats, but it's versatile enough to pair with just about anything. Plus, it's super easy to make and can even double as a marinade. First up, let's talk ingredients. Here's what you'll need: - 1 cup fresh parsley leaves - 1/2 cup fresh cilantro leaves - 4 garlic cloves - 1/4 cup red wine vinegar - 1/2 cup olive oil - 1 tablespoon dried oregano - 1 teaspoon kosher salt - 1/4 teaspoon red pepper flakes (optional) Now, onto the instructions. Here's how to make classic chimichurri sauce: 1. Combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, salt, and red pepper flakes (if using) in a food processor or blender. 2. Pulse until the mixture is finely chopped, but not pureed. 3. Transfer the chimichurri to a jar or bowl and let it sit at room temperature for at least 30 minutes before serving. This will allow the flavors to meld together and deepen. And that's it! You can drizzle this sauce over grilled steak, chicken, fish, or even roasted vegetables. It's also great as a dip for bread or chips. The possibilities are endless. But wait, there's more! Here are a few variations you can try: - Swap out the parsley for fresh mint or basil. - Add a squeeze of lemon juice for some extra brightness. - Use apple cider vinegar instead of red wine vinegar. - Mix in some chopped shallots or green onions for a pop of flavor. Trust me, once you try this classic chimichurri sauce, you'll be hooked. It's easy, flavorful, and oh-so-versatile. Give it a whirl and let me know what you think.

Easy Chimichurri Sauce Recipe

Looking for a dairy-free version of chimichurri sauce? Look no further than this easy recipe from Simply Whisked.

Ingredients:

• 1/2 cup olive oil
• 1/2 cup fresh parsley, chopped
• 1/3 cup red wine vinegar
• 1/4 cup fresh cilantro, chopped
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together all of the ingredients until well combined.
2. Taste and adjust seasonings, if necessary.
3. Transfer the chimichurri to a jar or container with a tight-fitting lid. Store in the refrigerator for up to 1 week. Bring to room temperature before serving.

Authentic Chimichurri Sauce

If you're looking for an authentic chimichurri sauce recipe, this one from Our Salty Kitchen fits the bill. It's packed with fresh herbs and garlic and is sure to transport your taste buds straight to Argentina.

Ingredients:

• 1 cup fresh parsley leaves
• 1/2 cup fresh oregano leaves
• 1/2 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 5-6 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Instructions:

1. In a food processor, pulse the parsley, oregano, garlic, red pepper flakes, and salt until finely chopped.
2. With the food processor running, drizzle in the olive oil and red wine vinegar. Process until well combined but not pureed.
3. Taste and adjust seasonings, if necessary. Transfer the chimichurri to a jar or container with a tight-fitting lid. Store in the refrigerator for up to 1 week. Bring to room temperature before serving.

Chimichurri Sauce Recipe for National Grilling Month

Did you know that July is National Grilling Month? Celebrate in style with this delicious chimichurri sauce recipe from Xyngular.

Ingredients:

• 1 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 6 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. In a food processor, pulse the parsley, cilantro, and garlic until finely chopped.
2. Add the red wine vinegar, olive oil, lemon juice, cumin, salt, and pepper. Process until well combined but not pureed.
3. Taste and adjust seasonings, if necessary. Transfer the chimichurri to a jar or container with a tight-fitting lid. Store in the refrigerator for up to 1 week. Bring to room temperature before serving.

Traditional Chimichurri Sauce

Last but not least, we have a traditional chimichurri sauce recipe from Road to Living Whole. It's simple, flavorful, and perfect for adding a pop of color and brightness to any dish.

Ingredients:

• 1 cup tightly packed fresh parsley leaves
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh oregano leaves, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. In a food processor, pulse the parsley, olive oil, red wine vinegar, oregano, garlic, salt, and black pepper a few times until combined but still slightly chunky.
2. Taste and adjust seasonings, if necessary. Add red pepper flakes, if desired.
3. Transfer the chimichurri to a jar or container with a tight-fitting lid. Store in the refrigerator for up to 1 week. Bring to room temperature before serving.

And that wraps up our chimichurri sauce recipe round-up! Which one will you try first? Let us know in the comments.

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