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chimichurri
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Chimichurri Sauce from Scratch in Under 5 Minutes

Chimichurri Sauce is a wonderfully well-balanced sauce that offers a pleasing "tang" without too much heat. Must try!
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Prep Time 5 minutes
Servings: 3 /4 cup
Course: Recipes
Cuisine: South American
Ingredients Method Video Notes

Ingredients
  

  • 1/2 cup of extra virgin olive oil
  • 5 cloves of chopped garlic
  • 3 tablespoons of white wine vinegar
  • 1/4 teaspoon of ground black pepper
  • 1/4 teaspoon of red pepper flakes you may adjust this based on your sensitivity to heat
  • 1/2 teaspoon of white table salt
  • 1/4 teaspoon of ground cumin
  • A small handful of fresh cilantro leaves remove the stems
  • A small handful of fresh oregano leaves remove the stems
  • One bunch of flat leaf parsley remove the stems

Method
 

  1. Put all the ingredients, except the cilantro, parsley, and oregano in a food processor. Secure the lid.
  2. Pulse the food processor three times to combine the olive oil and spiices. Remove the food processor lid and scrape down the sides.
  3. Add in the cilantro, oregano, and parsley. Pulse ten to fifteen more times, or until you see a sauce texture, with broken down (but not pulverised) herbs.
  4. Serve immediately!

Video

Notes

A little Chimichurri Sauce goes a long way. If you find yourself with leftovers, cover it tightly and pop it into the fridge. The olive oil will coagulate, so just remember to remove it fifteen minutes before you're ready to serve it again.