Homemade Chimichurri Sauce
This is my favorite recipe for homemade Chimichurri sauce! It's a green sauce made with flat leaf parsley, minced garlic, olive oil, vinegar - and my twist, a hint of cilantro!
Ingredients
- 1 cup packed flat-leaf parsley + cilantro see note
- 1/2 teaspoon red pepper flakes
- 3 cloves garlic
- 3 scallions
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons lime juice or lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place all the ingredients into a food processor or blender and blend until the garlic and herbs break down into a sauce consistency.
Notes
- STORAGE: Leftover sauce can be stored in an air-tight jar and can be kept in the refrigerator for up to 1 week.
- You can use whatever ratio of the parsley and cilantro you'd like. I like to use about 1/4 cup cilantro and 3/4 cup parsley.
