Chimichurri sauce is a zesty, flavorful addition to grilled meats or veggies! I love to make a big batch and keep it on hand in the fridge; it jazzes up any boring meal, plus it will keep for a long time if tightly covered.
You don’t have to stick with the exact herbs I have measured here; as long as you have the vinegar to oil ratio correct, feel free to play around with the herbs and the spice to your own taste. Chimichurri sauce is really just a bright and herby marinade, so allow yourself to get a little creative with the ingredients!
I really love serving this chimichurri on grilled steak or chicken, with a side of corn salsa.
- 1/2 bunch Basil
- 1 bunch Cilantro
- 1 bunch Parsley
- 1/2 Bell Pepper optional
- Tomato optional
- Golden raisins optional
- Red wine vinegar or Apple Cider Vinager
- olive oil
- Chop herbs & combine in a bowl (I usually use equal amounts of each, but feel free to add more/less of what you like. Feel free to substitute other herbs!)
- Chop the bell pepper and tomato into small dice.
- Combine all ingredients with olive oil. You want enough oil so that the herbs are “swimming”. Add olive oil to coat the herbs, then add a bit more.
- Add a splash of red wine vinegar just until you taste the acid come through the vinegar. It is not a vinaigrette; it should not be very acidic. You want just enough to cut the oil.
- Season with salt and pepper
**As for measurements: This is an herb heavy sauce. It should be 50% herbs & 50% everything else.
As for mint, it is a strong herb so only a small bit is necessary.
You can make variations of this recipe by using different add in and/or different herbs.
