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
Tools:
- 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.