Quick and easy chimichurri sauce recipe, homemade with simple ingredients in blender or one pot in 10 minutes. Packed with fresh parsley, cilantro, garlic and onion!
Course Side Dish
Cuisine Argentinian
Keyword homemade chimichurri sauce
Prep Time 10 minutesmins
Total Time 10 minutesmins
Servings 2Cups
Calories 210
Author Abeer
Ingredients
1cupParsleyFresh, Tightly packed, Washed and patted dry
1cupCilantroFresh, Tightly packed, Washed and patted dry
Add parsley, cilantro, oregano (optional), red onions, garlic, lemon juice, vinegar, salt, pepper, red chili flakes in a food processor and pulse a few times until chopped.
Add the olive oil gradually, while pulsing the mixture a few more times until it's combined with the rest of the ingredients.
Remember to stop and scrape down the sides of the food processor.
Serve immediately or store in the fridge to enjoy later.
Notes
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days. It can also be frozen in an airtight container for up to 1 month and thawed in the fridge overnight.