Easy Chimichurri Sauce
Fresh, herbaceous and just begging to be served on top of grilled proteins, this Roasted Garlic Chimichurri is a lovely twist on classic preparations.
Servings: 4 servings (1 cup)
Calories: 259kcal
Equipment
Ingredients
- 1 head roasted garlic
- 1 bunch fresh Italian (flat leaf) parsley (around 1 to 1 ½ cups, packed)
- ½ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- ¾ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
Instructions
- Add all ingredients to a food processor, and puree until smooth.
- For best results, wait at least 2 hours (at room temperature) before use to let the flavors develop.
- Drizzle it over mains or sides, like grilled steak or chicken, or roasted potatoes.
Notes
- Storing: Homemade chimichurri sauce lasts about a week in the refrigerator; store in a lidded container like a Mason jar. Bring to room temperature before use.
- Don't taste it right away. I personally think this chimichurri sauce tastes like grass clippings immediately after making. It NEEDS time to sit before it tastes truly awesome.
- Serving up success. This easy chimichurri sauce is seriously AH-mazing paired with grilled steak, grilled chicken thighs, and even grilled vegetables.
Nutrition
Calories: 259kcal | Carbohydrates: 4g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 308mg | Potassium: 130mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1315IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 1mg