Chimmichurri is a well established recipe of Yellow Rose Kitchen. This sauce is filled with bright and herbacious flavors created using fresh parsley, cilantro, garlic and lemons! Chimmichurri adds remarkable flavors to anything you wish to put it on. Our family loves using Chimmichurri on all proteins, raw and roasted vegetables, burgers, sandwiches and wraps.
Chimmichurri Ingredients
- Fresh and if possible, Organic Flat Leaf Parsley
- Fresh, Organic Cilantro
- Garlic Cloves
- Lemon Juice OR Vinegar (Apple Cider or White works well)
- Cold Pressed Extra Virgin Olive Oil OR Avocado Oil
- Crushed Red Pepper Flakes
- Black Pepper and Salt
Recipe Riffs
This Chimmichurri sauce recipe is delicious and can be prepared quickly and ahead of time.
The immersion blender is the favorite go-to tool when preparing Chimmichurri. Using the measuring cup that comes along with the blender is the best way to blend together all of the ingredients. If you do not have the measuring cup, feel free to use a small/medium size bowl or two-cup Pyrex measuring cup.
One other thing that I wanted to throw out there is substituting the Lemon Juice with Vinegar. Authentic Argentinian Chimmichurri recipes typically use Vinegar, so feel free to try it out either way. We like to switch between the two depending on the type of protein we choose to pair with the Chimmichurri. Whatever you choose to do this sauce never disappoints!
This Chimmichurri sauce recipe is delicious and can be prepared quickly and ahead of time.
The immersion blender is the favorite go-to tool when preparing Chimmichurri. Using the measuring cup that comes along with the blender is the best way to blend together all of the ingredients. If you do not have the measuring cup, feel free to use a small/medium size bowl or two-cup Pyrex measuring cup.
One other thing that I wanted to throw out there is substituting the Lemon Juice with Vinegar. Authentic Argentinian Chimmichurri recipes typically use Vinegar, so feel free to try it out either way. We like to switch between the two depending on the type of protein we choose to pair with the Chimmichurri. Whatever you choose to do this sauce never disappoints!
Chimmichurri Sauce
Equipment
- Immersion Blender OR Medium size food processor
- Cutting Board
- Chopping Knife
- Medium Size Bowl
- Small fine mesh strainer optional for rinsing produce
Ingredients
- 1 cup 1 bunch, Organic Flat Leaf Parsley roughly chop
- 1 cup 1 bunch, Organic Cilantro roughly chop
- 2 Garlic cloves, peeled roughly chop
- 1/4 cup Cold-pressed Extra Virgin Olive Oil OR Avocado Oil Add more if needed to help the sauce become smooth.
- 1-2 Large Lemons Approxamately 1/4 cup, squeezed lemon juice. Substitute using 1 – 2 tbsp. Apple Cider or White Vinegar
- 1 tsp Crushed Red Pepper flakes optional
- 1 tsp Black Pepper
- 1 /2 tsp Sea Salt
Instructions
- Wash and dry the parsley and cilantro. Using the chopping knife and cutting board, remove the stems off the cilantro and parsley. Roughly chop the parsley and cilantro and place in the immersion blender cup or food processor. Peel and roughly chop the garlic, then place with the herbs. Halve the lemons and juice until you have about 1/4 cup, add to the herbs. Add the olive oil and remaining spices. Blend together until smooth!
- Give the Chimmichurri at least 5 minutes before serving. Store in an air-tight glass container in the refrigerator for 1 week.
Notes
Burgers and Chimmichurri pair perfect together to create a juicy and flavorful meal! Check out the recipe at Yellow Rose Kitchen. Much love! 
