Chimichurri sauce

Chimichurri sauce

Chimichurri sauce

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An incredibly tasty sauce that's good on everything.

Ingredients:

  • Flat leaf parsley - fresh - 1 cup chopped
  • Cilantro - fresh - 3/4 cup chopped
  • Oregano leaves - fresh - 1/4 cup unstemed
  • lemon juice - 2 Tbsp.
  • red wine vinegar - 1/4 cup
  • red onion - 1/3 whole chopped
  • garlic - 6 cloves
  • jalepeno - 1/2 whole deseeded
  • salt & pepper - to taste
  • olive oil - 3/4 cup

Instructions:

BLEND

  1. Add ingredients in order listed (minus olive oil) to Vitamix container
  2. Blend on variable speed 1 while pushing from the corners with the tamper
  3. After 1-2 minutes, ramp up to variable speed 5 for 1 minute
  4. Turn down to variable speed one and slowly pour in olive oil
  5. Sauce is done when there are little bits of green, before it’s homogenous

SERVE

  1. (If you have time) refrigerate for 2 hours in airtight container
  2. Bring down to room temperature before serving
  3. Put on everything
  4. Snap a picture and tag us #lifeisnoyoke
  5. Enjoy!

Useful tips for Chimichurri sauce

Up close look at blended chimichurri in a Vitamix 5200 container.

You do not need to follow the recipe to the letter for this one. Just grab a big handful of greens and blend!

If you’re sensitive to garlic, use 3-4 cloves instead.

At first it seems like the Vitamix is struggling, just make sure to push with the tamper on low speed.

The consistency you are looking for is oily and has little bits of greenery. You do not want a homogenous mixture.

Sauce can be refrigerated for 1-2 weeks in an airtight container.

For the parsley and cilantro, chop off the bottom of the stem where no leaves grow. You can leave the rest of the stem.

The oregano has to be removed from the stem. Push from the bottom up to loosen the leaves.

Plucking oregano leaves and putting them into the Vitamix container for chimichurri.

Remove the seeds from the jalapeño, otherwise the sauce is too spicy.

Deseeding jalapeno for chimichurri.