Chimichurri Sauce enlivens anything – strips of boneless ribeye, crispy steak tips, roasted carrots, blackened swordfish steaks, brown rice pilaf… Whether you use flat-leaf or curly-leaf parsley, this sauce brings the freshness of parsley, the pungency of garlic, and the brightness of lemon. The top notes of cilantro and the bottom notes of oregano fill in nicely, resulting in a bold, fresh sauce.
Chimichurri Sauce
Ingredients
- 1 shallot
- 4 cloves garlic
- 2 T fresh lemon juice
- 1/4 t salt
- 1/4 t red pepper flakes
- 1 cup parsley (tightly packed)
- 1/2 cup cilantro
- 1/2 t dried oregano
- 1/2 cup olive oil
Instructions
- Prep the veg – Mince the shallot and grate the garlic. Finely chop the parsley and the cilantro.
- Combine – Stir all of the ingredients except the olive oil together, then stir in the olive oil. Let rest for no less than an hour to let the flavors bloom and meld.
