4.91 from 10 votes
Fresh Herb Sauce, aka Chimichurri is a versatile sauce that can be made ahead and then tossed on anything to really boost the flavor. Veggies, Pasta and any protein. Works great as a dipping sauce for breads too!
Herby Sauce, Aka the easiest Chimichurri Sauce
Prep Time
15 mins
Total Time
15 mins
 
Fresh Herb Sauce, aka Chimichurri is a versatile sauce that can be made ahead and then tossed on anything to really boost the flavor. Veggies, Pasta and any protein. Works great as a dipping sauce for breads too!
Course: Condiment
Cuisine: American
Keyword: chimichurri sauce
Servings: 3 tbs
Calories: 134 kcal
Author: Michele Hall
Ingredients
  • 1/2 cup red wine vinegar
  • 1 teaspoon salt
  • 4 garlic cloves peeled
  • 1/2 sweet onion outer layer peeled away and ends removed
  • 2 bunches cilantro most stems removed
  • 2 bunches flat leaf italian parsley most stems removed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon red pepper flakes optional
  • 3/4 cup olive oil
  • 2-3 tablespoons water optional
Instructions
  1. Place the vinegar, salt, garlic and onion in the cuisinart. Pulse until garlic and onion are finely minced.
  2. Let sit for about 15 minutes to let all those flavors meld together.
  3. While they vinegar mixture is resting, rinse the cilantro and parsley and pull the leaves off of each bunch. A few stems are fine, but cutting off the bottoms and pulling most of the leaves will get the best results.
  4. Add cilantro and parsley to cuisinart and mix for 2 minutes until fine.
  5. Add lemon juice, lemon rind and red pepper flakes and pulse for another minute.
  6. Slowly add olive oil, running cuisinart until well combined.
  7. If sauce is a little thicker than you like it, add water one tablespoon at a time, whirling food processor to blend well and check the consistency.
  8. Transfer to a container to store in fridge for at least 3 hours before serving.
  9. Season with salt as needed.
  10. Let come to room temperature before serving.
  11. Can be stored in an airtight container for up to a week.
  12. Or frozen in ice cube trays for use at a later time. (see notes for suggestions on how to do this)
Recipe Notes

This recipe makes a lot of sauce. You can use an ice cube tray and freeze for a later use. Fill the ice cube tray 3/4 the way full, then freeze completely (2-3 hours). Once frozen, then remove from tray and store all of them in an ziplock bag when ready to use. (this will save you a lot of space in your freezer)


The caloric info for this recipe was calculated using my fitness pal using the specific brands/products that I purchased to make this.  If you are following a strict regimen, please calculate the info using your purchases for accuracy.