This delecious chilantro chimichurri sauce recipe is my favorite simple recipe. It can be used on just about any meat or veggie and is incredibly versatile and easy tomake.
6tbsp Fresh flat-leaf Parsleystems removed and chopped
1tbspFresh Oreganostems removed and chopped
1Shallotminced
1Fresno chili pepperstem and seeds removed, finely chopped
3Garlic clovesminced
1tbspRed Wine Vinegar
1tspSalt
1Fresh Lemon
1 cupOilplus more as needed
Instructions
In a small bowl, whisk together the chopped cilantro, parsley, and oregano
In another bowl, add the chopped shallot, chili and garlic cloves to half of the oil, the red wine vinegar and salt.
Squeeze in the juice from one fresh lemon.
Add in the chopped herbs and whisk.
Then pour in the remaining oil, making the sauce as thick or thin as you would like it.
Video
Notes
Make your chimichurri sauce at least a few hours to a day ahead of time to allow the flavors to marry.If you don't have a Fresno pepper, substitute with jalapeno, serrano, or red pepper flakes.If you don't have a shallot, substitute with minced red or white onion or green onions. Lime juice can be used in place of lemon juice. We use a blend of 50% olive oil and 50% canola or avocado oil for this sauce. Always taste your fresh sauce immediately after mixing it to make sure its balance suits your taste. Make adjustments immediately and then store in an air-tight container.