Blender Chimichurri Sauce Recipe
Cilantro chimichurri sauce is a flavorful sauce packed with fresh herbs and spices. And you can make this super easy chimichurri sauce recipe in your blender in minutes!
Servings 8 servings
Ingredients
- ½ cup olive oil
- ½ cup red wine vinegar
- ½ cup fresh parsley leaves Some stems are OK, but get rid of any large, woody stems.
- ½ cup fresh cilantro Some stems are OK, but get rid of any large, woody stems.
- 2 teaspoons dried oregano or 2 tablespoons fresh
- 4 cloves garlic
- 1 medium shallot quartered
- 1 Fresno, serrano, or jalapeno pepper see note
- salt and pepper to taste
Instructions
- Combine all of the ingredients in your blender except the salt and pepper, and puree until you have a somewhat-smooth mixture. A little bit of texture is totally ok!
- Transfer to your serving container. Taste, and season with the salt and pepper.
Video
Notes
Traditional chimichurri uses a Fresno pepper, but these can be hard to find. You can substitute a serrano or jalapeno, if you can't find Fresno peppers. You can seed your pepper to reduce the heat level or leave the seeds in for hotter sauce.
Store any leftovers in the fridge for up to 2 weeks or freeze in a freezer-safe container for up to 3 months.
Nutrition
Calories: 131kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 4mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 402IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.4mg