Here in Portland it’s been feeling a lot like summer lately and it’s encouraged me to do some grilling. This Five Minute Chimichurri Sauce is excellent on grilled steaks or roasted veggies and is packed with fresh garlic, parsley and lemon juice.
Chimichurri originated in Argentina and Uruguay and has become a popular sauce and marinade all over the world. My five minute version of the Latin American classic does have a few twists I couldn’t help using. My chimichurri uses Apple Cider Vinegar instead of the more traditional white vinegar and I didn’t use any oregano.
Find A Five Minute Break
If I’m being completely honest, five minutes is a serious exaggeration. This could take one minute if you have a super fancy blender or food processor. Speaking of food processors… here is the one I got on amazon for what I thought was a very good deal: Hamilton Beach Food Processor
For under $40, I use this processor in my kitchen to make pie dough, candy crumbles, chimichurri sauce and more. This is definitely not sponsored, I’m just really grateful that I bought this processor at a low price and still use it regularly over a year later.
I could go on so many tangents talking about food processors and chimichurri but that’s not the point here. This five minute recipe is one of my favorite kinds of recipe because it starts and ends with throwing all the ingredients in the food processor. So simple, yet so delicious; especially when you use fresh ingredients like parsley, garlic and lemon juice.
Before We Get Started…
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This five minute chimichurri sauce goes perfect with steak, chicken or grilled veggies.
4 cloves garlic
1 bunch parsley
2 tbsp apple cider vinegar
Juice of 1 lemon
¼ cup olive oil
1/2 tsp salt & pepper
Combine all ingredients in a food processor & pulse for 2 minutes. Enjoy!
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