Made with fresh parsley, cilantro, garlic, onions, vinegar and olive oil, this homemade Chimichurri sauce is delicious on steak, burgers, fish, tostones and even bread!
Growing up, I was never a fan of anything green on my food. There was something really ‘yucky,’ as my young self would say, about finding small pieces of peppers or cilantro leaves in my food. That was long before I knew how to cook anything. Now, I know better. I know that those green ingredients are essential to cooking because they give dishes distinctive favors. In other words, those green ingredients are what make any particular dish flavorful. Like Chimichurri sauce for instance. Yes, skirt steak is pretty tasty on it’s own, if cooked properly. But when you add a spoonful of a delicious fresh homemade Chimichurri sauce, that skirt steak’s flavor is enhanced times one-hundred.
The traditional Chimichurri sauce is made with parsley, oregano, onions, red pepper, garlic, vinegar and olive oil. The ingredients are usually chopped very finely by hand and then combined. I personally do not have the time or patience to chop everything into itty, bitty, tiny pieces and because of that I choose to chop my ingredients in the food processor. Once all the ingredients are chopped, I stream in the olive oil while pulsing on the food processor to combine. For this recipe, I omitted the red pepper and added some crushed red pepper flakes to add a little kick to the sauce.
I have to tell you! This is good stuff. I now have a full jar of Chimichurri sauce in my fridge and eat it with everything. On your next home gathering, I suggest you add this homemade Chimichurri sauce to the menu. Your friends and family will love you for it.
Tip: Serve Chimichurri sauce alongside some French baguette bread slices as an easy appetizer on your next friends gathering.
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¼ medium red onion, chopped,
- 2 garlic cloves
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoons freshly squeezed lime juice
- 1 teaspoon red wine vinegar
- ¼ cup extra virgin olive oil
- Using a food processor, mix parsley, cilantro, onion, garlic, oregano, red pepper flakes, salt, ground black pepper, lime juice and vinegar.
- Slowly stream in the olive oil while pulsing, until combined.
- Serve immediately or transfer to a sealed jar and refrigerate until ready to serve.