‘Churri sauce is undoubtedly one of the world greatest wonders. Herby with a little tang and somehow manages to go perfectly with everything. Meat, eggs, sandwiches, vegetables, fish, and you can even use it as a salad dressing or meat marinade!

I normally make a large batch (about a double batch) to last us 1-2 weeks. When kept in a lidded container in the fridge, it will stay fresh and ready to be added to whatever you want at a moments notice.

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

INGREDIENTS : (makes 2 cups of sauce ; images in this blog will include double the amount of ingredients to equate to 4 cups of sauce)

• 1 bunch parsley
• 1 bunch cilantro
• 4 cloves garlic
• 1/2 medium yellow onion
• 1/2 cup olive oil
• 2 TB (tablespoons) red wine vinegar
• 1/2 tsp (teaspoon) salt
• 1/2 tsp pepper
• 1/3-1/2 cups lime juice

STEPS :

1. Add all your ingredients into a food processor or blender and mix until fully incorporated. Transfer into a lidded container (pyrex, mason jar, etc) and put into your fridge to enjoy over the next 1-2 weeks. If it even lasts that long.

I personally love using my large Hamilton Beach food processor to make this sauce. I have owned it for 11 years now, and it still remains an absolute power house in my kitchen and gets constantly used (and abused) , so I’ll include an amazon affiliate link below, just in case any of you are looking for a reliable and affordable food processor that can blend through anything and withstand many falls and rough handling.

Enjoy chimichurri sauce on a wide array of things, and don’t be afraid to experiment. That’s exactly how I realized I love eggs with some ‘churri!

LINKS TO PRODUCTS I LOVE FROM THIS RECIPE:

Hamilton Beach Food Processor – https://amzn.to/4e9Xqk1

Pyrex Glass Storage Containers – https://amzn.to/3CCrp7d