In absolutely no way am I going to say that I reinvented the wheel with this recipe. This sauce is steeped deeply in tradition and I’m just along for the incredibly flavorful ride. I experimented with the flavors until I came up with a combo that I love. This is about the 3rd or 4th rendition I tried to make of this beloved sauce. We use chimichurri on just about everything at home and I try to make as much homemade as possible. We love it and we hope you’ll love it too.

Chimichurri Sauce

Green, spicy, herby sauce originating from Argentina. A must have in my house

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Prep Time: 10

Total Time: 10

Course: Sauce

Cuisine: Argentinian

Keyword: cilantro, extra virgin olive oil, habanero, kosher salt, oregano, parsley, red wine vinegar

Servings:

Calories: 170kcal

Equipment

1 Cutting board
1 scraper
1 small bowl
1 fork

Ingredients

2 cloves garlic finely minced
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1 1/2 cup fresh Italian parsley chopped and packed well
2 tbsp fresh cilantro chopped
1 habanero pepper finely minced
1 tsp kosher salt
1 tbsp dried oregano

US Customary - Metric

Instructions

Rinse cilantro and parsley well, wrap in several towels to gently dry
Mince parsley well and pack into a cup
1 1/2 cup fresh Italian parsley
Mince cilantro well
2 tbsp fresh cilantro
Set herbs aside
Crush and mince garlic
2 cloves garlic
Finely chop habenero
Add oregano to the bottom of a small glass bowl. Add pepper and garlic
Add red wine vinegar and mix well to coat the dried oregano and pepper/garlic mixture to soften and bloom. Let sit in bowl for a few minutes
Add parsley and cilantro to bowl
Add olive oil and gently stir with a fork
Store in a glass container for up to 2-3 days