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–+ servings

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.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 16 servings
Course: App
Cuisine: Argentinian
Calories: 95
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup fresh flat-leaf parsley
  • 3/4 cup fresh cilantro
  • 1/4 cup fresh oregano leaves stems removed
  • 2 tablespoon fresh lemon juice
  • 1/4 cup red wine vinegar
  • 1/3 medium red onion chopped
  • 3-6 garlic cloves peeled
  • 1/2 jalapeño pepper seeded
  • salt and pepper to taste
  • 3/4 cup olive oil

Equipment

  • Vitamix

Method
 

  1. 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.
  2. 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.
  3. Transfer to an airtight container and refrigerate for at least 2 hours before serving. Bring to room temperature before using.

Nutrition

Calories: 95kcalCarbohydrates: 2gFat: 10gSaturated Fat: 1gSodium: 75mgPotassium: 55mgVitamin A: 28IUVitamin C: 8mgCalcium: 12mgIron: 0.4mg

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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