Serves 3
10 min
Fresh Chimichurri Sauce
Recipe GLPR3401eccf453a47
A vibrant, herbaceous sauce bursting with fresh cilantro, parsley, and oregano balanced with garlic, red wine vinegar, and premium olive oil. This traditional South American condiment features bright Fresno peppers and shallots for depth and complexity. Perfect for grilled meats, roasted vegetables, or as a finishing sauce.
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Ingredients
2 large shallots, peeled and thinly sliced
1 cup fresh cilantro leaves, washed and dried
1 cup fresh Italian parsley leaves, washed and dried
1/4 cup fresh oregano leaves, washed and dried
6 cloves fresh garlic, peeled and smashed
2 Fresno chili peppers, washed and seeded
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Salt to taste
Black pepper to taste
Directions
In a food processor, combine the sliced shallots, cilantro leaves, parsley leaves, oregano leaves, and smashed garlic cloves.
Add the seeded Fresno chili peppers to the processor.
Pulse the mixture 5 to 7 times until the ingredients are coarsely chopped and combined, leaving some texture rather than creating a smooth paste.
Transfer the chopped herb mixture to a serving bowl.
Stir in the extra virgin olive oil and red wine vinegar until well combined.
Season with salt and black pepper to taste. Stir well and serve immediately, or let sit for 10 minutes to allow flavors to meld.
