This easy chimichurri sauce recipe will become your new favorite secret dinner weapon. Here’s why. It has the power to transform basic bland dinners into special meals everyone’s excited about eating. So please don’t underestimate the power of the sauce!
So, are you ready to drizzle this green elixir on everything in sight? Well, maybe not everything, but how about chicken, steak, tacos, and pasta? It also makes a fantastic dipping sauce for quesadillas and even pizza.
We’re all about the sauce, and I have a feeling you will soon be too. Don’t miss out on our sweet and tangy honey mustard sauce.
Why You’ll Love This Recipe
- Chimichurri is very easy to make with less than 10 easy to find ingredients. Also, there aren’t any special steps. All you have to do is throw everything in the food processor or blender and voila!
- It is healthier than cream based sauces that include mayo as the base. Instead, this one is filled with nutritious ingredients like olive oil, herbs, and spices. And it taste just as good as those heavier sauces.
- Another super power of this simple sauce is that it’s versatile. You can put it on all kinds of meat including steak, poultry, and even seafood. Additionally, you can use it as a marinade or dressing.
- Aromatic herbs, garlic, and vinegar combine to create a bold and flavorful sauce that elevates ordinary meals.
- Chimichurri is completely customizable. So you can play around with this recipe to make it suit your tastes. For example, you can swap the parsley for cilantro or use les vinegar to dial back the tanginess.
- And best of all, the green sauce has a long shelf life. It can stay in the refrigerator for up to 3 weeks and you can even freeze it.
Where Does Chimichurri Come From?
Years ago, Argentinian Gauchos (the iconic South American cowboys) made chimichurri sauce, a zesty mix of herbs, garlic, and vinegar to flavor their barbecued meats. These skilled horsemen herded cattle across the vast grasslands and celebrated with splendid barbecues, where chimichurri became a staple, transforming simple grilled dishes into extraordinary culinary delights. Today, the simple yet highly flavorful sauce is known the world over in many different forms.
- Parsley – We prefer to use Italian flat leaf parsley for this recipe if it’s available, but curly parsley can be used as a substitute.
- Oil – We prefer olive for flavor and thickness but we’ve seen other’s use vegetable or even canola oil instead.
- Red Wine Vinegar – This is where that tang comes from. If you don’t have it on hand, you can use white wine vinegar in its place.
- Garlic – Fresh garlic cloves.
- Red Pepper Flakes – For a bit of heat.
- Salt – Sea salt or kosher salt is best.
- Pepper – Fresh cracked black pepper is best.
See the recipe card for quantities.
Put the parsley, oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in the food processor bowl or blender pitcher. Blend or process until the mixture is finely minced.
Add red pepper flakes and pulse a few more times to combine. Then transfer to a small bowl.
Cilantro Chimichurri – Add or replace some of the parsley with cilantro, a simple and refreshing alternative to traditional Argentinian chimichurri. It adds a bright and somewhat citrusy flavor to the sauce.
Mint Chimichurri – You might consider mint chimichurri as a unique sauce for lamb dishes. Replace some of the parsley with mint.
Red Chimichurri – Omit half the parsley and add one whole roasted red pepper. It makes for a vibrant dip or sauce with a beautiful reddish color.
Sun-Dried Tomato Chimichurri – sun-dried tomatoes add a rich flavor to dishes. Blend some in for a sauce that goes well with beef and chicken.
Equipment We Recommend
To store chimichurri, transfer it to an airtight container and refrigerate; it typically stays fresh for about two weeks. For longer storage, you can freeze it in ice cube trays and then transfer the cubes to a freezer bag, using them as needed for up to six months.
- Choose fresh herbs
- Allow the chimichurri to rest for a few hours before serving as the flavors will combine better
- Make sure the olive oil is fresh
Chimichurri typically uses fresh parsley as its base, often combined with oregano. Some variations also include cilantro.
Chimichurri is traditionally more on the chunky side, but some prefer it smoother. It depends on your texture preference.
Absolutely! Finely chop the ingredients by hand for a more rustic texture.
Letting it sit for a few hours allows the flavors to meld and deepen, but you can use it immediately if needed.
Other Sauce Recipes
Looking for other sauce recipes like this? Try these:
Easy Chimichurri Sauce Recipe
- 1 Cup Italian Parsley Lightly Chopped
- 2 Tbsp Red Wine Vinegar
- 1/3 Cup Olive Oil
- 2 Garlic Cloves Minced
- 1/8 Tsp Red Pepper Flakes
- 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- Add the parsley, red wine vinegar, garlic, olive oil, salt, and pepper to the bowl of a food processor. Process until finely minced.
- Add the red pepper flakes and pulse a couple of times to incorporate. Taste and adjust the salt as needed.
- Transfer the mixture to a small bowl and enjoy!
- Store in an airtight container for up to 4 days.
- It is best if brought to room temperature before serving.
- This sauce goes perfectly with grilled meats like chicken or steak. We also add it to rice or mixed vegetables.
- This recipe can easily be doubled.