Chimichurri Sauce Recipe
This Chimichurri Sauce Recipe is made with fresh and simple ingredients from the garden and is ready in under 10 minutes! (gluten free, low carb, paleo, vegetarian, vegan)
This Chimichurri Sauce Recipe is made with fresh and simple ingredients from the garden and is ready in under 10 minutes! (gluten free, low carb, paleo, vegetarian, vegan)
- 3/4 cup extra virgin olive oil
- 4 tablespoons lemon juice
- 5 cloves garlic
- 2 teaspoons sea salt
- 1 cup cilantro (lightly packed)
- 1 cup parsley (lightly packed)
- 3 tablespoons red onion (chopped)
- 2.5 tablespoons red wine vinegar
- 2 teaspoons oregano (dried)
- 1/2 teaspoons red pepper chili flakes
- 1/2 teaspoons black pepper (freshly ground)
- Carbohydrate 1.584757482716 g
- Cholesterol 0 mg
- Fat 6.50985604714203 g
- Fiber 0.343933329500502 g
- Protein 0.331455000130426 g
- Saturated Fat 0.90261141741931 g
- Serving Size 1 1 servings (2 tablespoons per serving) (18g)
- Sodium 294.453925757133 mg
- Sugar 1.24082415321549 g
- Trans Fat 0.185568500150499 g
- Calories 65 calories
Step-by-step
- Combine all ingredients in a blender and blend until finely chopped, about less than a minute.
- Serve and enjoy!
Operating without a food processor or blender requires precise knife work, yet this preparation relies entirely on mechanical speed to emulsify oil and acid rapidly. Extra virgin olive oil provides the primary lipid base, but pairing it with unfiltered oils can introduce excessive bitterness due to suspended fruit solids. Fresh flat-leaf parsley and cilantro demand thorough washing and complete drying in a salad spinner before chopping to prevent water from dulling the vibrant green pigmentation and breaking the emulsion. Mincing garlic cloves prior to blending ensures no large, pungent raw pieces remain intact in the finished condiment. Acid balance comes from combining fresh lemon juice and red wine vinegar, creating dual layers of sharpness that cut through heavy proteins. Dried oregano releases essential oils more effectively when rubbed between palms before hitting the blades. Red pepper chili flakes supply background heat that develops further during a mandatory thirty-minute resting window at room temperature. Visual doneness is judged entirely by texture: stop the motor the instant the herbs are finely minced rather than puréed into a smooth paste. Spoon this bright condiment generously over seared hanger steak, grilled pork chops, or roasted root vegetables where the high acidity counterbalances dense fats. Storing leftover sauce in an airtight glass jar for up to four days preserves the volatile aromatics, though the vibrant green color will naturally darken as chlorophyll oxidizes when exposed to oxygen.
