Description
This vibrant Chimichurri Sauce is a fresh, zesty condiment made with garlic, lime juice, parsley, cilantro, and spices blended smoothly with extra-virgin olive oil. Perfect as a marinade or served alongside grilled or roasted meats, it adds a burst of flavor with a subtle kick of heat from red pepper flakes.
Ingredients
Scale
Chimichurri Sauce Ingredients
- 3 cloves garlic, peeled & quartered
- 3 limes, juiced
- ½ cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ cup extra-virgin olive oil
Instructions
- Prepare Ingredients: Peel and quarter the garlic cloves, juice the limes to get fresh lime juice, and rinse the fresh parsley and cilantro leaves to be ready for blending.
- Blend Sauce: Place all ingredients except the olive oil — garlic, lime juice, parsley, cilantro, cumin, smoked paprika, red pepper flakes, and kosher salt — into a blender or food processor. Secure the lid but remove the center insert to allow adding oil. With the machine running, slowly drizzle in the extra-virgin olive oil and blend until the mixture is nearly smooth, scraping down the sides as necessary to ensure an even consistency.
- Store Sauce: Transfer the chimichurri sauce into an airtight container and refrigerate until ready to use. If the sauce thickens during refrigeration, thin it by stirring in a little more olive oil to reach the preferred consistency.
- Serve and Enjoy: Use the chimichurri sauce as a flavorful marinade or serve it alongside grilled or roasted steak and other meats to enhance your meal.
Notes
- For best flavor, prepare chimichurri sauce a few hours ahead to let the flavors meld.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- Can be stored in the refrigerator for up to one week.
- If you prefer a chunkier texture, pulse the ingredients instead of blending fully.