Description
Herby, bright, and absolutely delicious. This sauce takes simple food like grilled meats and veggies to the next level. It’s also great as a dressing for salads and bowls.
Ingredients
- 1 bunch fresh parsley
- 1/2 bunch fresh cilantro
- 1/2 cup extra virgin olive oil
- 2–3 cloves of garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
- optional: sprinkle of chili flakes to taste or other herbs like oregano, basil, and mint
Instructions
- Destem and finely chop parsley and cilantro leaves.
- Mince garlic.
- Combine all ingredients, starting with about 1/4 cup of the extra virgin olive oil. Mix well and add additional olive to get the desired consistency. I like mine to be rather liquidy (think: pourable), but it can be thick if you prefer.
- Taste sauce and adjust flavors (salt, pepper, chili flakes, acid, garlic ) as needed.
Notes
I usually keep my chimichurri simple with just the ingredients listed above, but these are some other variations that work very well:
Additional herbs: this is a very flexible sauce and a great way to use up any fresh herbs that you have on hand. I like to keep parsley as the lead ingredient, but don’t be afraid to mix in chopped basil, thyme, oregano and/or mint. These can all work beautifully in your sauce.
Different acid: Champagne vinegar can be used in place of the lemon and a splash of sherry vinegar can also add some nice flavor.
Extra flavor: add in a few minced anchovies
Keywords: chimichurri, chimichurri sauce, herb sauce, herb salad dressing