The Kitchen · Sauces
Fresh Herb Chimichurri
From The Kitchen
A vibrant, chunky herb sauce that turns anything grilled into something special. This is one of those sauces that makes almost everything taste better.
Scale
Ingredients
- 1 cup fresh flat-leaf parsley, packed
- ½ cup fresh cilantro, packed (optional, but adds freshness)
- 3 garlic cloves
- 1 small shallot, roughly chopped
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (or more to taste)
- Zest of ½ lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon sea salt
- Freshly ground black pepper
Method
- Finely chop the parsley, cilantro, garlic and shallot by hand, or pulse a few times in a food processor — be careful not to purée it; it should stay slightly chunky.
- Transfer to a bowl and stir in the oregano, red pepper flakes, lemon zest, lemon juice, red wine vinegar, olive oil, salt and several grinds of black pepper.
- Let it sit at least 20 minutes before serving so the flavors blend.
- Taste and adjust with more lemon, vinegar, salt or oil as needed.
Storage: Keeps up to 5 days refrigerated. The olive oil solidifies when chilled — bring it to room temperature and stir before serving.
Gina's tip
Chimichurri makes almost everything better — spoon it over grilled steak, chicken, shrimp, salmon, roasted vegetables, potatoes, or even scrambled eggs.
Coach's Note
Make a jar and a plain grilled steak or a tray of roasted potatoes suddenly tastes like a restaurant. This is the one people always ask about.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina