How to Make THE BEST Chimichurri Sauce

• servings: 16 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 cup fresh Italian flat-leaf parsley (, leaves only, stems removed)

1/4 cup fresh cilantro (, leaves only, stems removed)

1/4 cup fresh oregano (, leaves only, stems removed)

1/3 cup roughly chopped red onion or shallots

3 cloves garlic (, peeled)

1/2 teaspoon red pepper flakes

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

Directions

To the container of a blender or food processor, add the parsley, oregano, cilantro, onion, and garlic and pulse to mince. Add the red pepper flakes, olive oil, vinegar, and lemon juice and pulse 2-3 times to mix. Season with kosher salt and add more to taste. Or, finely mince all of the ingredients with a sharp knife, then whisk with the olive oil, vinegar, and lemon juice in a bowl or shake in a covered glass jar. Make ahead and store in the refrigerator 1-3 days or until ready to serve.

Nutrition

• Serving Size: 2 tablespoons
• Calories: 67 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Sodium: 149 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 1 g