5 minutes
A vibrant and zesty sauce perfect for grilled meats, roasted vegetables, or as a dip.
Red Onions, chopped
cups
cups
cups
cloves
teaspoons
teaspoons
teaspoons
Fresh Parsley Leaves, loosely packed
cups
1. Combine Initial Ingredients
In a food processor or blender, combine the chopped red onions, avocado oil, apple cider vinegar, garlic cloves, salt, black pepper, and red pepper flakes. Pulse these ingredients until they are finely chopped and well-mixed.
2. Add and Process Parsley
Add the fresh parsley leaves to the food processor. Process the mixture on a low setting to puree it, aiming for a vibrant green sauce with small flecks of parsley throughout.
3. Adjust Seasoning and Store
Taste the chimichurri and adjust the seasonings if needed. Transfer the sauce to a container and store it in the refrigerator. It will keep well for up to a week.
Opt for fresh, flat-leaf (Italian) parsley, ensuring it's vibrant and not wilted, for the base of your chimichurri.
Allow the chimichurri to rest for at least a few hours before serving to meld the flavors, but consume within 24 hours for best taste.
Hand chopping the herbs prevents bruising and retains the textured quality of the sauce, compared to using a food processor.
Amplify the flavors with the right amount of salt and freshly ground black pepper, adjusting as needed.
Red wine vinegar is traditional, but sherry vinegar can add a unique note. Balance acidity with tastings and consider a splash of fresh lemon juice.
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