Chimichurri sauce
A bright, herb-forward Argentinian chimichurri that works on anything coming off the grill. Made in the Vitamix in minutes, and it keeps in the fridge for two weeks.
Ingredients
Equipment
Method
- Add the parsley, cilantro, oregano, lemon juice, red wine vinegar, red onion, garlic, jalapeño, salt, and pepper to the Vitamix. Pulse on low, using the tamper to push ingredients into the blades. Process for 1–2 minutes, then increase to medium and blend for another minute.
- Reduce to low speed and slowly drizzle the olive oil through the lid opening. Blend until combined — you want small bits of green still visible. Don’t overblend.
- Transfer to an airtight container and refrigerate for at least 2 hours before serving. Bring to room temperature before using.
Nutrition
Video
Notes
Garlic: Start with 3–4 cloves for a milder flavor, up to 6 if you want it assertive.
Consistency: Aim for slightly chunky and oily — not smooth. This is a condiment, not a puree.
No Vitamix? A food processor works fine.
Storage: Keeps in the fridge for up to 2 weeks.
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