Spicy Chimichurri

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This traditional Argentinian sauce takes on some heat for a spicy chimichurri! An easy sauce that takes minutes to whip up with fresh herbs, tangy vinegar, garlic and crushed red pepper. This delicious chimichurri is perfect for pairing with any proteins or vegetables.

Prep Time5

Cook Time5

Total Time10

Course: Sauce

Cuisine: Argentinian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: chimichurri, sauce

Servings: servings

Calories: 128kcal

Author: Elise Shivamber

Equipment

Food Processor

Ingredients

1 cup parsley
½ cup mint
2 garlic cloves
½ cup extra virgin olive oil
¼ cup apple cider vinegar
½ teaspoon salt
2-3 teaspoons red pepper flakes 2 teaspoons for mild; 3 for medium to spicy

Instructions

Remove stems from parsley and mint and keep leaves only. Peel garlic cloves.
Add all to the food processor and process until the herbs are roughly chopped and all ingredients meld together, about 30-45 seconds.
Let the spicy chimichurri sit at least 15 minutes before using - it'll make for a much more flavorful sauce!

Notes

Remove stems from parsley: the stems of parsley can be bitter in taste, so make sure to remove the leaves from the stems before processing.

Let it sit: all Argentinians know that for the best chimichurri, let it rest. Make the chimichurri at least 15 minutes before using, this will help the flavors meld better.

It might solidify when storing: if using a high quality olive oil, your chimichurri will solidify. This is completely normal and also happens with salad dressings that use olive oil. Simply let the chimichurri sit out at room temperature 15-30 minutes before using.

Storage: Keep chimichurri in an airtight container in the refrigerator for up to one week. It’s best enjoyed fresh for optimal flavor.

Make it without a food processor: While a food processor can make the preparation easier, you can also finely chop the ingredients by hand, which is a more traditional recipe. Just ensure that all the components are well combined.

Nutrition