This fast and easy to make chimichurri sauce is made with parsley, oregano, basil, garlic, olive oil, white wine vinegar, and chili powder. I prepared this chimichurri sauce very quickly with fresh herbs from my little container garden. You can adjust the quantities and herbs based on your tastes and also what you have available. The flavor of this sauce was good and it went well with the beef empanadas, though I prefer a chimichurri sauce where the herbs have been either finely chopped or crushed with a majador (a type of wood mortar and pestle), but this recipes works well for a quick sauce. Also, be careful as mixing garlic and oil can produce dangerous toxins, so this sauce should not be left at room temperature and should be consumed the same day.
Quick chimichurri sauce made with parsley, oregano, basil, garlic, olive oil, white wine vinegar, and chili powder.
- 1 ½ cups fresh parsley leaves
- 6 basil leaves
- Leaves from 3 oregano sprigs
- 4 garlic cloves, crushed
- 3 tbs white wine vinegar
- 6 tbs olive oil
- 1 tsp chili powder
- Salt and pepper to taste
- Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce.
- Refrigerate until ready to use (but should be used the same day).