Five Minute Chimichurri Sauce
Yield: 12 servings
Calories: 84kcal
This easy chimichurri sauce recipe will add tons of flavor to your favorite meats and vegetables.
Ingredients
- 1 cup (16 g) cilantro leaves, firmly packed
- 1 cup (16 g) Italian parsley leaves, firmly packed
- ¼ cup (60 ml) red wine vinegar
- 2 teaspoons (6 g) roughly chopped garlic
- ½ teaspoon (2 g) kosher salt
- ½ teaspoon (1 g) ground cumin
- ½ teaspoon crushed red pepper
- ½ cup (120 ml) extra-virgin olive oil
Special Equipment
Instructions
- Process the Ingredients - Using a blender or food processor, add the cilantro, parsley, red wine vinegar, garlic, salt, cumin, and crushed red pepper. Mix for 20 seconds to break down the leaves, stopping to scrape the sides of the cup as needed.
- Add the Oil - With the machine running on low speed, slowly add the olive oil in a thin steady stream in the lid or feed tube opening. Cover and process on medium-high speed until smooth and slightly thickened, with some small herb pieces, for about 60 to 90 seconds. Season with salt and pepper to taste.
Notes
- Recipe Yield: About 3/4 cup
- Serving Size: 1 tablespoon
- For a Chunkier Texture: Process for less time
- Storing: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 102mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg
Recipe Link
Recipe Video