Chimichurri Sauce Recipe:
Chimichurri sauce is a favorite of mine, whether it’s on chicken, steak, shrimp, tofu… it can really go on anything and enhance the flavor so much. I like to make mine a little more on the tangy & spicy side by adding lime, cilantro and, a serrano chili to it which also adds/enhances such a yummy Mexican flare to it.
It’s such a staple sauce recipe that I like to have in my fridge on hand for a lot of weeks.
Chimichurri Sauce Recipe
1 bunch Parsely
½ bunch Cilantro
2 tbsps. Red Wine Vinegar
4 garlic cloves
1 serrano chili
½ lime juiced
1 cup olive oil
1/2 tsp red pepper flakes
1 tsp salt
Step 1: In a food processor I add the parsley, cilantro, garlic, and serrano chili first, then pulse on chop until those ingredients are broken down.
Step 2: Then add the olive oil, red wine vinegar, lime juice, and blend together for\ 45 seconds to get a smoother consistency.
Step 3: Add the spices last and pulse 2 or 3 times, just to get it incorporated.
Step 4: TASTE TEST: I always taste test to see if I need to add a spritz more of lime, tad more olive oil or a pinch more of salt, before I put it in the fridge to marinate.
If you’re looking to add a little more flavor to any dish or protein Chimichurri Sauce can definitely do that. I highly recommend adding it to our next dinner dish and let me know how you like it.
Chimichurri Sauce, in my opinion, is best after all the flavors have been marinating together for at least an hour.
However, it is just as tasty if you plan to eat it right away.