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Chimichurri Sauce comes together in minutes and makes a delicious, flavorful addition to grilled meats. Bright green from fresh herbs, chimichurri sauce adds tons of flavor to any meat you add it.
We’ve had a bit of warmer weather around our house lately. Whenever that happens, we can’t wait to head out to the back porch and fire up the grill – especially when we hear there is a cold snap headed our way shortly. We’ll take the sunshine and warmer temperatures while we get them!
And that is where this chimichurri sauce comes into play. A classic sauce that goes perfectly with smoked and grilled meats, chimichurri just brightens up whatever you serve it with! From chicken to steak, the fresh flavors from the herbs, garlic, and spices add so much flavor!
But you know what, we had a bit of chimichurri sauce leftover from supper the other night and I slathered it onto a roasted chicken lettuce wrap the next night for supper. So, if the weather isn’t nearly ready for using your grill, this sauce will definitely get your taste buds out of the winter blues!
Thankfully, it couldn’t be any simpler to make either! And we all know how much I love simple recipes, especially on busy weeknights!
To make it, I just toss all of the ingredients into my blender or food processor and give it a whirl.
Easy, easy, easy.
Here’s my favorite Chimichurri Sauce Recipe. I hope you love it as much as we do!
Chimichurri Sauce Recipe
- 1/4 cup red wine vinegar
- 1 cup olive oil
- 2 cups fresh parsley
- 1 tablespoon fresh oregano or 2 teaspoons dried
- 2 – 4 cloves garlic
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- Add vinegar, oil, parsley, oregano, garlic, red pepper flakes and salt to a blender or food processor. Pulse until pureed completely, about 1 minute. Transfer from blender or food processor to airtight container.
- Store in refrigerator for up to 1 week or in the freezer for up to 3 months.