Chimichurri Sauce and Marinade

This Chimichurri Sauce and Marinade could possibly be the best thing since butter. What’s so awesome about this Chimichurri Sauce is that it’s a two-for-one kind of thing. You can use it as a sauce for grilled meat, drizzled over cooked chicken or fish, mixed in with scrambled eggs, etc. OR you can use it as a marinade.

Course Side Dish

Cuisine Argentinian

Keyword bbq marinade, chimichirri sauce, meat marinade

Prep Time 5

Total Time 5

Servings cup

Calories 1557kcal

Author Monica Stevens Le

Ingredients

1 cup Italian parsley lightly packed & chopped
5-6 cloves garlic minced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons shallot minced
3/4 cup avocado oil or extra virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice freshly squeezed

Instructions

Place all of the ingredients in the bowl of a food processor. Pulse several times until well chopped. You do not want to completely puree the mixture.

Notes

Keeps for up to 1 week in the refrigerator.

Nutrition