One Pot Chimichurri Sauce
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!
Servings: 2 Cups
Calories: 210kcal
Ingredients
- 1 cup Parsley Fresh, Tightly packed, Washed and patted dry
- 1 cup Cilantro Fresh, Tightly packed, Washed and patted dry
- 1 tablespoon Oregano Fresh, Tightly packed, Optional
- ½ cup Onions Diced
- 3 cloves Garlic Peeled
- 1-2 tablespoon Lemon juice Freshly squeezed
- 2 tablespoon Red wine vinegar
- Salt To taste
- Pepper To taste
- ½ teaspoon Red chili flakes
- ½ cup Olive oil
Instructions
- 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.
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 1118mg | Potassium: 695mg | Fiber: 11g | Sugar: 6g | Vitamin A: 6866IU | Vitamin C: 104mg | Calcium: 323mg | Iron: 8mg