Chimichurri is an Argentinian parsley and garlic sauce that offers a huge amount of zest to chicken, steak, pork, and vegetables. (Pretty much anything!) Try it on your tacos too!
Though recipes vary, all include parsley and garlic, olive oil, and vinegar. Tinker and customize to your liking!
Simply blend the ingredients in a food processor and you’ve fully stepped up your dinner game. No food processor? No problem! Finely chop your ingredients and stir them together instead. Store in the refrigerator for up to a week, and enjoy on everythinggg. 
Chimichurri sauce slathered on a mess of grilled flank steak, eggplant, fennel, and baguette.
Chimichurri Sauce Recipe
Chimmichurri
Ingredients
- 1 cup packed parsley, stems removed
- 3 large garlic cloves
- 5 tbsp red or white wine vinegar
- 1/2 + 1/4 tsp salt
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1/8 tsp ground black pepper
- 1/2 cup packed cilantro
- 1 tsp dried oregano or 2 tbsp fresh oregano
- 1/2 cup olive oil
Instructions
- Combine all ingredients in a food processor and process until the mixture reaches the desired consistency. If you don’t have a food processor, chop herbs finely and stir together!
