Bright, bold, and bursting with flavor, this chimichurri sauce is excellent on red meat, as pictured, but equally delicious on roasted veg, pork, and chicken, or even to dress a salad.
Chimichurri Sauce
Chef Jenn Stoker
1 cup sauce
30 minutes
5 minutes
Latin American
Sauces
If you don't have a blender, you can use a hand blender, aka an immersion blender. Just assemble your ingredients in a tall cup and blend.
Ingredients
1 bunch cilantro, stems removed
1 small bunch parsley, stem removed
⅓ cup chopped onion
2 tbsp chopped garlic
⅓ cup olive oil
¼ cup vinegar (balsamic or apple cider)
2 tbsp honey or agave nectar
1 tbsp garlic powder
1 tbsp onion powder
½ tbsp chili powder
1 tsp cumin powder
Salt and pepper to taste
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Blender
Spatula
Directions
In blender, add all ingredients and blend until smooth, pausing to scrape down sides.
Sauce will keep, refrigerated, for two to three weeks.