Easy Chimichurri Sauce

Have you heard of chimichurri? It’s a thin, herby, piquant sauce native to Argentina and it adds a vivacious kick to many different dishes. Tangy and robust from the fresh parsley, red wine vinegar, and sharp garlic, boy, does this sauce add vibrancy to almost any dish. You must try this sauce on Summery Chimichurri Chickpea Pasta Salad. It’s also lovely drizzled over roasted or grilled veggies, cooked grains, avocado toast, or veggie burgers. The sky is the limit, my friends.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor or blender, add the garlic and chile and process until minced. Scrape down the sides of the bowl. Add the parsley, oregano, oil, vinegar, and salt to the food processor or blender. Process or blend until smooth, 30 to 60 seconds. The sauce will be very thin and liquidy, but this is normal.

Step 2

STORAGE: Store in an airtight container in the fridge for up to 5 days, or freeze in a freezer bag with the air pressed out or in an airtight container for up to 2 months.

Step 3

TIP: * If you don’t have a red chile on hand, feel free to omit it. You can add some red pepper flakes or cayenne pepper, to taste, or use 1⁄2 green serrano pepper, if you’d like. Leaving the chile’s white inner membrane intact will yield a slightly spicier sauce.