Description
A vibrant Argentinian condiment,
perfect for grilled meats and more.
Ingredients
Units
Scale
- 0.75 cups (178 ml) fresh cilantro
- 0.5 cups (118 ml) fresh flat-leaf parsley
- 0.25 white onion (30 g) white onion
- 0.5 cups (120 ml) olive oil
- 2 tablespoons (30 ml) red wine vinegar
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- Pinch of red pepper flakes
Instructions
- Make the Chimichurri
- Add cilantro, parsley, onion, olive oil, red wine vinegar, garlic, salt, pepper, and red pepper flakes to a small food processor.
- Pulse several times until herbs are finely chopped but not fully puréed—you want visible texture.
- Taste and adjust seasoning. Add more vinegar or salt if needed.
- To Serve
- Use immediately or refrigerate for up to 3 days. Bring to room temperature and stir before serving.
Notes
- For a smoother chimichurri, process the ingredients for a longer time, but be careful not to over-process and create a paste.
- Substitute red wine vinegar with apple cider vinegar for a slightly sweeter flavor profile.
- Store chimichurri in an airtight container in the refrigerator; the flavors will meld and deepen over time.
- Prep Time: 5 minutes
- Cook Time: 0 mins
- Category: Condiment
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1
- Sodium: 150
- Fat: 90
- Saturated Fat: 10
- Unsaturated Fat: 80
- Trans Fat: 0g
- Carbohydrates: 3
- Fiber: 2
- Protein: 1
- Cholesterol: 0g