Easy Chimichurri Sauce Recipe (Using a Food Processor)
Bright and fresh herb sauce that requires no effort. A sprinkle of chilli and a splash of champagne vinegar make this sauce perfect for beef and chicken.
Nutrition Facts
Ingredients
Instructions
Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from the parsley and cilantro.
In a food processor, combine the parsley, cilantro, garlic, dried oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.
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Continue Reading at Saltedmint →Chef's Notes
Consistency: Chimichurri sauce should be slightly chunky, not pureed. Avoid over-processing the mixture.
Acidity: Adjust the acidity by adding more or less red wine vinegar and lemon juice based on your preference.
Spice Level: Increase or decrease the red pepper flakes to control the heat.
Storage: The flavor improves after a few hours of refrigeration. Stir well before serving.
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Reviews from the Original Source
easy and yummy!
I freeze this and pesto every year and I have never had a problem with the color, texture, or flavor changing. Every summer I grow lots of basil and parsley and then make a ton of pesto and chimichurri and freeze in ice cube like trays. Once frozen I do use a freeze seal machine to suck the air out and freeze. They last me until the following summer with no change in flavor or texture or color. But that is just my experience.
Best recipe I’ve found. It is delicious and very easy to make. I serve this with steak and then use it a few days later with sautéed shrimp.
Seriously some of the best stuff ever! Definitely the best recipe for chimichurri I’ve found. So glad I found it!
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