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5 from 1 vote

Chimichurri

Bright, spicy, and herbal, this is an excellent sauce for meats and vegetables.
Course condiment
Cuisine Latin American
Keyword condiment, dairy-free, easy, egg-free, nightshade-free, no-cook, nut-free, sauce, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 126kcal
Author Jenny Ross

Ingredients

  • 1 cup fresh parsley or a mixture of cilantro and parsley
  • 4 cloves garlic peeled
  • 2 tablespoons fresh oregano
  • 1/4 cup lemon juice or vinegar of choice
  • 1/4 teaspoon fish sauce optional (for umami)
  • 1/2 teaspoon salt
  • large pinch of chili flakes or to taste, omit if nightshade-free
  • 1/2 cup extra-virgin olive oil

Instructions

  • Combine all ingredients except olive oil in a blender or food processor and process until finely chopped. Transfer to a bowl and stir in the olive oil (blending it will make it bitter). Season to taste with more salt and pepper, if desired.

Notes

This will keep for 2 days in the refrigerator.

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 165mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 632IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg