How to Make Quick and Easy Chimichurri Sauce
This Easy Chimichurri Sauce will be the newest addition to your toolbox. While bold in color, it packs a spicy, tangy, garlicky, citrus-y punch in flavor! Put it on pizza, veggie burgers, tacos, popcorn, sandwiches, and grilled/roasted veggies! Possibilities are endless!
Ingredients
- 1 bunch fresh flat leave parsley
- ½ medium sized purple onion
- 3 tablespoons red wine vinegar
- ¼-1/2 teaspoon red pepper flakes adjust to your desired spice level
- ½ teaspoon black pepper
- 1 tablespoon dry oregano
- 4 cloves garlic
- 1 tablespooon dry cilantro or use 2-3 tablespoons of fresh minced cilantro
- 3 tablespoons lemon juice I used meyer lemons
- 1 dash cumin
- 1 teaspoon salt
- ¾ cup olive oil or use avocado oil
Instructions
- Place all ingredients into a food processor or blender, and blend until smooth.
- Taste. If needed, adjust spices to your liking.
Notes
Storage:
This will keep in the refrigerator about a week. However, I find that after 3 days, the vibrant green color begins to fade.
Optional recipe addition:
Add ¼ of an avocado for added creaminess.
Replace the red pepper flakes with desired amount of serrano pepper.