Authentic Chimichurri Sauce for Churrasco (No Cilantro)
My homemade chimichurri is a chunky, herby sauce made with fresh parsley, garlic, red wine vinegar, lime juice, oregano, and a pinch of red pepper flakes. I pulse it just a few times in the food processor because I prefer chimichurri with plenty of texture rather than a smooth consistency. It's tangy, garlicky, and especially good spooned over juicy churrasco, but I also use it with chicken, shrimp, and roasted potatoes.
Equipment
Ingredients
- 1 cup fresh flat-leaf parsley
- 1/2 cup olive oil
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes, or more to taste
- Salt and pepper to taste
- Churrasco (Skirt Steak)
Instructions
- Add all the ingredients to a food processor. Pulse until desired consistency. I'd pulse 2-3 times first and check to see if it's ok. You want the sauce rather chunky, not liquidy. You want texture! If it's not there yet, pulse 1-2 times again. That should do it!
- Taste and adjust seasonings. Serve chimichurri sauce with churrasco steak or your favorite chicken, or shrimp recipe. Enjoy!
Serving: 1tablespoon, Calories: 63kcal, Carbohydrates: 1g, Protein: 0.2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 3mg, Potassium: 27mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 328IU, Vitamin C: 5mg, Calcium: 9mg, Iron: 0.3mg
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