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Chimichurri sauce
Course: SaucesCuisine: ArgentinianDifficulty: MediumServings16
servingsPrep time10
minutesCalories115
kcalThis authentic Argentinian Chimichurri Sauce recipe is a flavorful and versatile condiment that pairs perfectly with anything you’re putting on the grill. Made with a blend of fresh parsley, cilantro, oregano, garlic, red onion, and jalapeño, this sauce is packed with bold, herb-forward flavors. The addition of red wine vinegar and lemon juice creates a tangy, zesty balance, while the olive oil provides a smooth, rich base. Easily prepared in a high-performance blender this chimichurri sauce comes together in just minutes and can be stored in the refrigerator for up to two weeks. Whether you’re looking to upgrade your summer barbecue menu or add a pop of flavor to your everyday meals, this chimichurri sauce is a must-try recipe that will become a staple in your kitchen.
Ingredients
1 cup (30 g) fresh flat-leaf parsley
3/4 cup (23 g) fresh cilantro
1/4 cup (6 g) fresh oregano leaves, stems removed
2 Tablespoons (30 ml) fresh lemon juice
1/4 cup (60 ml) red wine vinegar
1/3 medium (53 g) red onion, chopped
3-6 cloves garlic, peeled
1/2 jalapeño pepper, seeded
Salt and pepper, to taste
3/4 cup (180 ml) olive oil
Directions
- In your high performance blender combine the parsley, cilantro, oregano, lemon juice, red wine vinegar, red onion, garlic, jalapeño, salt, and pepper.
- Pulse on low speed while using the tamper to push the ingredients from the corners into the blades. Process for 1-2 minutes.
- Increase the speed to medium and blend for an additional minute.
- Reduce the speed to low and slowly drizzle in the olive oil through the lid opening. Continue blending until the sauce reaches the desired consistency, with small bits of greens still visible. Do not overblend.
- Transfer the chimichurri sauce to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld.
- Before serving, bring the sauce to room temperature. Serve as a condiment with grilled meats, vegetables, or bread.
- Store any leftover chimichurri sauce in the refrigerator for up to 2 weeks.
Recipe Video
Notes
- Adjust the amount of garlic to your taste preferences. For a milder flavor, use 3-4 cloves instead of 6.
- When blending, start on low speed and use the tamper to ensure all ingredients are incorporated.
- The ideal consistency should be slightly chunky and oily, not completely smooth.
- This recipe can be made in a food processor.
Thank you chef
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3 responses to “Chimichurri sauce”
Is this possible without oil? Sub aquafaba perhaps?
Also, I didn’t realize that I got 6 months of free support after buying my vitsmix…which I got for mothers day. Where do I login for support,? Thx!This looks super yummy!
Q: what is the equivalent of “variable speed 1” on a Pro 750 (I only have one vitamix….)You have a Pro 750? Then you have Variable Speed 1!
Turn the dial to “1” and press the start button. 🙂
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