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.
Ingredients
- 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
Instructions
- 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).
My grandma used to marinate her steaks in chimichurri sauce and grill them. Recently i went back to Ecuador and the carne asada i had at a restaurant reminded me of that recipe. I’m going to try this sauce and marinate my steaks. Thank you Laylita.
I use chimichurri sauce as a marinade (and as basting sauce) for steaks – they turn out really really good! My favorite for marinating is this balsamic chimichurri: http://laylita.com/recipes/2008/06/11/balsamic-chimichurri-sauce/
I have tried one of your recipes so far and loved it! Next I am going to try one of your empanada recipes and this sauce. My boyfriend is from Ecuador and while he is away on deployment I am trying different recipes until I find some to surprise him with when he returns in April. Thank you for the little tidbit about the hazards of garlic in oil. I had no idea!
this sauce looks delicious, thank you
Paz- Thanks again, I have a sauce obsession and the sauces are usually a result of throwing whatever I have available in the blender.
So delicious everything looks! I love your sauces, too. I have to learn how to make them.
Paz