Chimichurri Peruano

📍 Where this dish comes from: Cusco region · Machu Picchu
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Peru’s take on the classic herb sauce, built with cilantro alongside the traditional parsley for a brighter, slightly more citrusy version common at the country’s many grilled-meat restaurants.

What You’ll Need

Chimichurri Peruano

Peru's take on the classic herb sauce, built with cilantro alongside the traditional parsley for a brighter, slightly more citrusy version common at the country's many grilled-meat restaurants.

Print Recipe

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Course: Side Dish

Cuisine: Peruvian

Servings: 1.5 cups

Calories: 90kcal

Ingredients

• 3/4 cup fresh parsley finely chopped
• 1/2 cup fresh cilantro finely chopped
• 3 cloves garlic minced
• 1 tsp dried oregano
• 1/3 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• Sea salt to taste

Get Recipe Ingredients

Instructions

• Combine the parsley, cilantro, garlic, and oregano in a bowl.
• Whisk in the olive oil and red wine vinegar.
• Stir in the red pepper flakes and season with salt.
• Let sit at least 15 minutes before serving to let the flavors meld.

Nutrition

Serving: 2tbsp | Calories: 90kcal | Fat: 10g

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Health Benefits

• An oil-and-vinegar herb sauce with no added sugar or starch, naturally low-carb as written.