Step-by-step instructions for how to make chimichurri sauce in minutes! Make the freshest, most delicious homemade chimichurri sauce to use on grilled meats and veggies, in sandwiches or on burgers and more!
½cupfresh Italian leaf parsley,packed, tough stems removed
½cupfresh basil leaves,packed
¼cupfresh cilantro leaves,packed, stems removed
¼cupolive oil,extra virgin
½teaspoonground coriander
½teaspoonsea salt
Instructions
Roughly chop garlic and shallot. Combine with red wine vinegar and lemon juice and set aside.
Add parsley, basil, cilantro, coriander and salt to the bowl of a food processor. Pulse to roughly chop.
Add the garlic and shallot mixture and pulse.
With the machine running on low, slowly add the olive oil in a thin stream until well incorporated. Take care not to chop it too finely. The chimichurri sauce should be slightly chunky.
Taste and adjust the seasoning if necessary.
Notes
To store: Chimichurri sauce stored in a tightly covered container in the refrigerator will last up to a week.To freeze: You can also freeze the sauce for up to a month. I often double the recipe and freeze half for another meal. If I don't have fresh garden herbs and have to buy them, doubling the recipe is a good way to use them up, as they are often sold in large bunches.Freeze small amounts in ice cube trays, pop the cubes out and store in a resealable freezer bag. Your homemade chimichurri will be ready to use in sandwiches, on burgers or on your favourite vegetables.