Perfect Chimichurri (Sauce for Marinating, Topping, and More!)

On a cutting board with a sharp knife, finely chop and dice all herbs along with the shallot, pepper, and garlic. Then place the ingredients into a bowl or jar (or vessel of choice). Note: I do not recommend using a food processor for these ingredients, as you can better control the chop by hand, which results in a chimichurri with chopped herbs/ingredients as opposed to a paste-like consistency.

Cover the ingredients with olive oil and vinegar, and season to taste with salt/pepper. Stir the sauce until well combined. I like to give the chimichurri a taste test and season with more salt/pepper as needed.

Cover the chimichurri sauce to ensure freshness and transfer it to the refrigerator for the flavors to meld and infuse- the overall flavor will intensify! The chimichurri will slightly solidify in the fridge, no worries. Simply let the sauce sit at room temperature for about 20 minutes before serving/using, and it will loosen up beautifully. This chimichurri will keep stored in the fridge for up to 1 week.

Serve chimichurri over cooked/grilled meats (excellent with steak, chicken, fish, lamb and pork!), use as a marinade or dressing, toss with roasted veggies, and any other foods where you’d like to add a pop of saucy, herby freshness. Enjoy!