Chimichurri is a flavorful sauce packed with fresh parsley, garlic, olive oil and vinegar. Originally from Argentina, Chimichurri goes alongside meat dishes or is used to marinate meat. Traditional preparation is fine chopping the parsley, garlic and other fresh herbs and then hand mixing with other the ingredients.
This version uses a blender to whip everything together and create more of a dressing texture. I enjoy it this way so I can use it as a salad dressing or drizzle some over meat. If you don’t want to pull out your blender (less dishes, I know), you can absolutely skip that step and fine chop your garlic and fresh herbs before combining all of the ingredients.
Chimichurri Style DressingPrint Recipe
- 1 cup Fresh Parsley, lightly packed
- 3-5 Garlic Cloves, peeled
- 3 Scallions, sliced (or 2 tablespoons of minced onion)
- 1/2 tsp Red Hot, or your favorite hot sauce*
- 1/4 tsp Crushed Red Pepper Flakes*
- 3 tbsp Fresh Lemon Juice
- 3 tbsp Red Wine Vinegar
- 1/2 Cup Olive Oil, good quality
- 1 tsp Salt
- Pinch of Black Pepper to taste
Place all ingredients in a blender (or food processor) and pulse several times until well combined and DONE!
If combining by hand, I recommend using Flat Leaf Italian Parsley as it is easier to chop than Curly Leaf.
*If you like it HOT, you can add more Hot Sauce (1/2 tsp at a time) and/or Crushed Red Pepper Flakes (1/4 tsp at a time) until desired heat level is achieved.