Green chimichurri sauce is an easy dip to make in less than 5 minutes. Pair it with a delicious steak or other meat for a fresh and subtle flavor boost.Jump to Recipe
Recently, when we were making a new steak recipe, Justin decided he wanted something more. We had a lot of random ingredients on hand, so we decided to make a green chimichurri sauce.
I love having something to dip my food in (yes, like a picky kid!) but this wasn’t my favorite. I liked it, I ate it, though I wouldn’t choose it over something like A1 sauce. Though I’ve mentioned before, I like bold flavors. This was much more subtle. But Justin loved the flavor and now wants to make it with other meals, too!
We’ve been trying to grow our own fresh herbs, so it will be nice when they have enough to harvest. A lot of time I use dried herbs, but you need fresh for this recipe. I don’t think it would work out as well without.
Step by Step
Prepare all of your ingredients, making sure to chop the herbs and tomato.
Place everything in a blender, food processor, or Magic Bullet. Cover and blend until everything is finely chopped. Scrape the sides as needed to make sure everything is incorporated. Transfer to a bowl for serving.
Any leftover chimichurri sauce can be stored in an airtight container in the refrigerator. We liked it cold, so there’s no need to reheat. If you would like it warm, heat in the microwave or in a small saucepan on medium-low heat.
Originally Published On: May 4, 2020
Green Chimichurri Sauce
- 1 cup parsley leaves (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup olive oil
- 1/3 cup red bell pepper (chopped)
- 1/4 cup water
- 2 tbsp onion (chopped)
- 3 cloves garlic
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp oregano (dried)
- 1/8 tsp red pepper flakes
- 1/8 tsp sugar
- 2 1/2 tsp cooking sherry
- Add all ingredients to a blender, food processor, or Magic Bullet
- Blend until thoroughly combined, scraping sides as needed
- Transfer to a bowl for serving