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Chimichurri Sauce Recipe (3 Ways)

5 from 1 reviews

Mint, parsley and arugula chimichurri sauce recipes. Plus 5 ways to eat chimichurri sauce.

  • Author: Olena of ifoodreal.com
  • Prep Time: 3 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: No cook
  • Cuisine: Argentina
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Ingredients

Mint Chimichurri Sauce:

  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 34 large garlic cloves
  • 1 tsp salt
  • 1 cup mint, packed
  • 1 cup parsley, packed
  • Dash of maple syrup or raw honey

Arugula Chimichurri Sauce:

  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 34 large garlic cloves
  • 1 tsp salt
  • 1 cup mint, packed
  • 1 cup arugula, packed

Parsley Chimichurri Sauce:

  • 1/2 cup olive oil, extra virgin
  • 1/4 cup white (red or white wine) vinegar
  • 34 large garlic cloves
  • 1 tsp salt
  • 1 tsp oregano, dried
  • 1 cup parsley, packed
  • Dash of maple syrup or raw honey

Instructions

  1. In a food processor or high speed blender, add Mint, Arugula or Parsley Chimichurri ingredients and process on Low until chunky sauce forms.

Store: Refrigerate in an airtight container for up to 7 days.

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