Fresh, zingy, herby, hot and vibrant, chimichurri sauce is one exceptional dressing. It makes nearly everything taste even more delicious. Serve it over your next grain bowl, drizzle it over soup, perk up your eggs with it or liven up plain veggies. It's a quick and easy recipe you'll want to make again and again.
1) For best results, finely chop the parsley, garlic and chilli by hand with a sharp chef's knife. Then place in a small mixing bowl and stir in the remaining ingredients. It takes time to chop everything really finely, but it produces a fresher and better textured sauce.
2) For ease, place all ingredients except the olive oil into a small food processor and pulse until everything is well chopped. Add the olive oil and pulse again. This produces a rather mushy sauce, but it still tastes good.
Either way, leave to marinade for at least ten minutes before serving. This gives the flavours a chance to develop and coalesce.
Pour the sauce into a serving bowl and provide a spoon so that diners can help themselves.
Notes
If you don't like too much heat, use a mild chilli rather than a hot one. You can leave it out altogether if you prefer, but you'll lose some of the flavour.You can use both curly parsley and flat leaved parsley for this sauce.If you like a runnier sauce, add an additional 15ml (1 tbsp) of olive oil.It's not exactly traditional, but you can add a small finely chopped shallot, if you like. It adds crunch and a mild oniony flavour.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.