Chimichurri Sauce Recipe
This Chimichurri Sauce is fresh, zesty, and incredibly versatile! Bright herbs, garlic, lime, and olive oil combine for an easy sauce that elevates any meal.
Servings: 6 servings
Ingredients
- 2 cups flat-leaf parsley tightly packed
- 1 cup kale leaves tightly packed
- 0.5 cup fresh oregano leaves loosely packed
- 5 cloves garlic roughly chopped
- 1 lime zest
- 1 tablespoon fresh lime juice
- 1 tablespoon white vinegar
- 0.75 teaspoons salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
- 1 cup olive oil
Instructions
- Rinse the flat-leaf parsley, kale, and oregano leaves thoroughly under cold water to remove any grit. Pat them dry with a clean kitchen towel or use a salad spinner. Roughly chop the garlic cloves.
- Using a citrus zester, carefully remove the zest from one lime, avoiding the white pith. Then, squeeze out the lime juice and set both aside.
- Add the parsley, kale, oregano, garlic, lime zest, lime juice, white vinegar, salt, black pepper, and red pepper flakes (if using) into your food processor or blender. Pulse a few times to begin breaking down the herbs.
- With the processor running on low, slowly drizzle in the olive oil to emulsify the sauce. Continue blending until the mixture reaches a slightly chunky but well combined consistency.
- Taste your chimichurri and adjust seasoning as needed — add more salt, vinegar, or lime juice to brighten it up or more red pepper flakes for heat. Blend briefly again if you add anything.
- Transfer the sauce to a clean jar or bowl. Use immediately or refrigerate for at least an hour to allow flavors to meld.
Equipment
- Food processor or blender
- Measuring Cups and Spoons
- Citrus zester or microplane
- Knife and cutting board
- Mixing Bowl
- Storage container
Notes
- Store chimichurri in an airtight container in the refrigerator for up to one week; flavors improve after resting.
- Freeze sauce in ice cube trays for convenient portioned use later.
- Adjust seasoning after blending to balance acidity and spice to your taste.
- Omit kale or substitute with spinach for a milder earthiness.
- Slowly drizzle olive oil while blending to prevent sauce separation.