Chimichurri Sauce

  • Author: The Kitchen Whisperer

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  • 1 cup packed fresh cilantro
  • 3/4 cup packed fresh parsley
  • 1/2 cup red onion, chopped
  • 2 tablespoon garlic, minced
  • 1/2 teaspoon crushed red pepper
  • 1/8 cup red wine vinegar
  • 2 tablespoon lime juice
  • 1/21 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar *optional
  • 3/4 cup olive oil


  1. In the bowl of a food processor, add the cilantro, parsley, garlic and red onion. Pulse just until small pieces form.
  2. Add in the red wine vinegar, lime juice, and pulse a few times.
  3. With the processor running slowly stream in the olive oil just until combined.
  4. Remove the sauce from the food processor; add in the salt, pepper, red pepper flakes and option al sugar. Stir just until combined.
  5. Store in a lidded container in the fridge for up to a week.
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