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Chimichurri Sauce Recipe

This Chimichurri Sauce Recipe is so fresh and flavorful! A mixture of delicious herbs, tangy vinegar, and spicy pepper flakes, you'll love the zesty, garlicky taste of this popular sauce.
Course condiments
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 85kcal
Author Dina

Ingredients

Instructions

  • Place parsley, oregano, cilantro, red pepper flakes, cumin, salt, pepper, and garlic in a blender or food processor.
  • Add the white wine vinegar and blend.
  • Add the olive oil and blend until smooth.

Notes

How long does it last
This sauce recipe will last for 2-3 weeks in the refrigerator. It needs to be kept in the fridge to keep the fresh herbs used to make it from spoiling.
Why is my chimichurri sauce bitter
Chimichurri sauce can taste bitter either because the parsley has a bitter taste and tainted the sauce, or because the oil was over-mixed. Because of the composition of oil, if you mix it at too high a speed, then the polyphenols break away from the fatty acids, resulting in a bitter taste in your chimichurri.
To avoid any bitterness, test your parsley to make sure it is not bitter before blending it and mix your oil into the sauce ingredients at a low speed.

Nutrition

Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 531IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg