CHIMICHURRI SAUCE
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
Chimichurri sauce is a tangy, herbaceous condiment from Argentina, perfect for grilled meats and fish. This version blends cilantro, parsley, oregano, and mint with red wine vinegar, lime, and garlic, finished with a smoky chile and crispy onion paste.
Ingredients
- 1/4 cup red wine vinegar
- lime juice and zest
- 1 bunch fresh cilantro leaves only
- 1 bunch fresh flat-leaf parsley leaves only
- 4 clove garlic
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp red pepper flakes
- 0.5 bunch fresh oregano leaves only
- 0.5 bunch fresh mint leaves only
- 1 cup extra-virgin olive oil or avocado oil
- 2 árbol chile peppers stemmed and seeded
- 1/2 cup avocado oil
- 4 clove garlic minced
- 1 cup dried gluten-free crispy onions
- 2 tsp crushed red pepper flakes
- 1/2 tsp paprika
- sea salt
- freshly cracked black pepper
Nutrition (per serving, estimated)
Estimated based off 11 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2250 mg
- Iron: 27.5 mg
- Magnesium: 425 mg
- Phosphorus: 1902 mg
- Potassium: 6114 mg
- Zinc: 14.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup red wine vinegar
- 4 clove garlic
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp red pepper flakes
- 1 cup extra-virgin olive oil or avocado oil
- 1/2 cup avocado oil
- 1 cup dried gluten-free crispy onions
- 2 tsp crushed red pepper flakes
- 1/2 tsp paprika
- sea salt
- freshly cracked black pepper
Prepare
- lime, juice and zest
- 1 bunch fresh cilantro, leaves only
- 1 bunch fresh flat-leaf parsley, leaves only
- 0.5 bunch fresh oregano, leaves only
- 0.5 bunch fresh mint, leaves only
- 2 árbol chile peppers, stemmed and seeded
- Mince 4 clove garlic
Let's Cook
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Step 1.
In a food processor, combine the red wine vinegar, lime juice, lime zest, half of the cilantro leaves, half of the parsley leaves, garlic, sea salt, black pepper, and red pepper flakes. Process until smooth and uniform, about 30 seconds.
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Step 2.
Add the remaining cilantro and parsley, along with the oregano, mint, and olive oil. Pulse until all herbs are coarsely chopped but not pureed; the sauce should be uniform in texture but slightly chunky. Set aside.
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Step 3.
In a small sauté pan, dry toast the árbol chiles over medium heat for 3 to 4 minutes, until the skin begins to turn light brown and blister. Remove from heat and transfer the chiles to a molcajete (mortar and pestle) or a food processor.
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Step 4.
In the same pan, heat the avocado oil over medium heat. Add the minced garlic and stir vigorously until it turns golden brown, about 1 to 2 minutes. Immediately remove from heat and transfer the garlic and oil to the molcajete or food processor with the chiles.
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Step 5.
Add the crispy onions, red pepper flakes, and paprika to the molcajete or food processor. Grind or pulse into a chunky paste. Season with sea salt and freshly cracked black pepper to taste.