Chef John's Chimichurri Sauce
A fabulous chimichurri sauce recipe, essential for grilled meats, combining herbs and spices with Chef John's personal touch.
Equipment
- blender
Ingredients
- 1 bunch flat-leaf Italian parsley stems removed
- ½ cup fresh cilantro leaves
- ½ cup olive oil
- ¼ cup fresh oregano leaves
- 4 cloves garlic chopped, or more to taste
- 3 tablespoons white wine vinegar or more to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon ground cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Gather all ingredients.
- Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
- Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.
Notes
To remove parsley leaves from stems, hold the bunch in one hand and run a chef's knife straight down the stem at a 45-degree angle.
Nutrition
Serving: 1tablespoonCalories: 255kcalCarbohydrates: 3gProtein: 1gFat: 27gSaturated Fat: 4gSodium: 305mgPotassium: 153mgFiber: 1gVitamin C: 26mgCalcium: 52mgIron: 2mg
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