Description
Chimichurri is an uncooked sauce that originates in Argentina. There are two ways of making chimichurri sauce: green (chimichurri verde) and red (chimichurri rojo). Here we make both!
Ingredients
Scale
Green Chimichurri:
- ½ cup extra virgin olive oil
- juice of 3 limes
- 1 green pepper, chopped
- 1 green chili pepper, chopped
- 2 shallots, chopped
- 4–5 cloves garlic, chopped
- ½ bunch parsley
- ½ bunch cilantro
- ½ teaspoon sea salt
- ½ teaspoon thyme
- ½ teaspoon cumin
Red Chimichurri:
- ½ cup extra virgin olive oil
- juice of 3 limes
- 1 red pepper, chopped
- 1 red chili pepper, chopped
- 2 shallots, chopped
- 2 Roma tomatoes, chopped
- ½ red onion, chopped
- 4–5 cloves garlic, chopped
- ½ bunch parsley
- ½ bunch cilantro
- ½ teaspoon sea salt
- ½ teaspoon thyme
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
Instructions
- For each sauce, put everything in a food processor and blend until well-combined. Be careful not to mix the two.
- After finished with one of the sauces, make the other one.
- Refrigerate until ready to serve on top of a grilled meat or a vegetable dish. These sauces can also be used as a dipping sauce or even a marinade.
- Prep Time: 15 min
- Category: Sauces, Marinades, Dips
- Method: Blender
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 cup (46 g)
- Calories: 133
- Sugar: 1 g
- Sodium: 148 mg (10% DV)
- Fat: 13.6 g
- Saturated Fat: 1.8 g
- Unsaturated Fat: 11.2 g
- Trans Fat: 0 g
- Carbohydrates: 3.4 g
- Fiber: 0.4 g
- Protein: 0.5 g
- Cholesterol: 0 mg