Chimichurri Sauce
This easy chimichurri sauce is the perfect balance of herby, garlicky, and citrusy goodness... and it pairs perfectly with grilled meats like steak or chicken!
Servings: 5 fluid ounces
Calories: 136kcal
Equipment
- Food Processor (or blender)
Ingredients
- 1 cup Italian flat-leaf parsley (firmly pack the measuring cup)
- ⅓ cup extra-virgin olive oil
- ½ count lime (juiced)
- 1 tablespoon apple cider vinegar
- 4 count garlic cloves
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
Instructions
- Add all of the ingredients to a food processor or blender.
- Blend until well combined, scraping down the sides of the bowl as necessary.
- When your sauce forms, transfer it to a sauce cup with a lid.
- Serve with grilled meats like steak, chicken, or shrimp. Enjoy!
Notes
Storage Instructions:
Store in a covered jar in the refrigerator for up to 10 days. Be sure to stir before consuming, as sometimes the oil settles to the bottom.
Freezer Instructions:
Homemade chimichurri freezes amazingly well! Split into individual serving portions using an ice tray, then freeze until solid. Transfer the cubes to a freeze-safe bag. These will keep in the freezer for up to 5 months.
Nutrition
Calories: 136kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 243mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1078IU | Vitamin C: 16mg | Calcium: 26mg | Iron: 1mg