Chimichurri Sauce

Perfect for any occasion. Top a steak, add some zip to arroz Amarillo or for another dimension for chicken, Chimichurri is just amazing.

Chimicurri sauce:


  • Bunch of parsley, cilantro, basil
  • 1 Tbsp of red wine vinegar
  • The juice of 1 lemon
  • 3 cloves of garlic
  • 1 medium shallot (I used 4 because they were really small)
  • 1/4 cup of Olive oil (you can use some garlic infused oil, or just regular)
  • 1/2 tsp of ground coriander and cumin (optional)
  • 1 tsp of red pepper flakes
  • 1/2 tsp of kosher salt (more if needed)

How to make it!

  • Completely optional: garlic shallot lemon and vinegar in a small bowl and let it chill and know each other for 5 mins.
  • Super lazy way: Put everything in a food processor and give it a whirl! Plus all of the herbs, shallots, and spices 3 times. Scrape the processor to combine everything and then slowly add your oil. 
Marinated shallots
Throw and whirl with shallot mixture
Throw it in a silicone cube tray for easy freezing!

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