Chimichurri Sauce

Argentina’s national condiment is Chimichurri Sauce, a savory fresh herb sauce made with parsley, garlic and red pepper flakes. This sauce adds a zesty flavor to grilled meats, vegetables and so much more. Use flat-leaf parsley and not the curly-leaf parsley | Parsley is a mildly bitter herb. Over-processing in the blender causes the chimichurri sauce to be more bitter | Stir the oil into the blended herb mixture. If adding the oil to the processor, use the pulsing action. Over-processing the mixture with the olive oil will make it bitter | Chimichurri sauce will keep in the refrigerator for 2 weeks in a covered container. | This sauce can be frozen in a covered container for up to 3 months

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the ingredients except the olive oil to a food processor. Pulse several times until it is coarsely chopped. Stop the motor occasionally to scrape down the sides.

Step 2

Pour the mixture into a bowl and whisk in the olive oil. Taste and add additional red pepper flakes according to taste preference.

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