Argentinian Chimichurri Sauce is a traditional Argentinian condiment full of fresh bold flavors. Made with a mix of crisp herbs, garlic, olive oil, and a blend of unique spices. This pesto-like recipe is the perfect compliment to transform any of your weeknight dinner ruts!
In a food processor, add the red wine vinegar, garlic, red onion, and spices. Pulse to mince.
Add the fresh herbs. Pulse to chop. Add the lemon juice and pulse a few more times.
Remove to a small bowl and hand mix in the olive oil. Season with salt and pepper if desired. Enjoy!
Notes
Red wine vinegar is best. White wine or balsamic vinegar will not work for this recipe. If you don’t have red wine vinegar, just make up the volume with lemon juice.
I like to process my garlic and onions first so they get evenly minced. Next add the parsley and cilantro and only pulse to chop. You can skip this step by finely chopping the herbs.
Hand mix in the olive oil. If you add it all to the food processor, you will get a foamy mess and everything will be like a smoothie. This sauce is supposed to have texture!
Cut down on the garlic if it’s too strong for you.
Taste the mixture before you add the salt and pepper. Season to taste.
If you want it a little spicier, you can add more red pepper flakes or 1/2 a seeded jalapeno.
Because the olive oil will solidify in the fridge, bring the sauce to room temperature before enjoying.