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Chimichurri | Naturally Ella

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 1x
  • Cuisine: condiment

Description

An herb-forward sauce and condiment that works wonderfully with roasted and grilled vegetables.


Scale

Ingredients

  • 1/4 cup finely minced parsley
  • 1/4 cup finely minced cilantro
  • 1 small shallot finely minced
  • 2 cloves garlic finely minced
  • 1 tablespoon finely minced fresh oregano
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sherry vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes

Instructions

  • Combine ingredients for chimichurri sauce in a small bowl. Whisk together until well combined. Let sit for 20 to 30 minutes before serving.

Notes

Tips & Tricks:  This is one recipe I like to use stems and all for the parsley and cilantro. Everything is minced so fine that it works well.

If you don’t feel like chopping, you could use a blender to make this sauce. However, the texture is not quite the same as it tends to emulsive.

I like to use Mexican oregano but I know it’s not easy to find fresh (I grow it). If you have some, I would suggest using that instead of Mediterranean oregano.

Stock up: get the pantry ingredients you will need: herbs, vinegar, olive oil