Chimichurri Sauce

This is a fabulous sauce to add to almost any lean meat, such as pork tenderloin, chicken breast or a filet mignon. I have tasted and made Chimichurri several different ways and each one is delicious in its own right.

The most popular version involves parsley, cilantro, and garlic mixed with garlic, salt, and olive oil drizzle vinegar or lemon juice into the mix and you have a fresh, bright spring/summer Chimichurri.

Jump to Recipe

Prep Time 5

Total Time 5

Course Condiment

Cuisine Latin

Servings

Calories 168 kcal

Ingredients

1/2 Cup Cilantro
1/2 Cup Parsley
1 Clove Garlic
1/3 Teaspoon Salt
1/3 Cup Olive Oil
1/4 Cup Lemon Juice Vinegar, or Cider
1 Teaspoon Onion Minced Red optional
1/2 Teaspoon Red Pepper Flake optional

Instructions

Finely mince all the herbs, or place in a mini food processor
Minced or grate the garlic.
Add in the salt, olive oil, and lemon juice, or vinegar, or cider.
Whish it all together
Serve while it is fresh.

Notes

You can add more lemon juice, vinegar, or cider depending on the consistency you are looking for.

You can modify with some red pepper flake if you want to add in some heat. We have also tried it with a bit of minced red onion.

A chef friend told us we could also make a fall Chimichurri sauce using rosemary, thyme, and sage. we will have to try that one out and let you know.

Nutrition

Calories: 168kcalCarbohydrates: 2gProtein: 0.4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 204mgPotassium: 77mgFiber: 0.5gSugar: 1gVitamin A: 842IUVitamin C: 17mgCalcium: 15mgIron: 1mg

Keyword Bright, flavorful, Fresh, Sauce

Print Recipe Pin Recipe

Tried this recipe? Click on the Stars at the top of the recipe