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Easy chimichurri sauce recipe

Easy chimichurri sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is my version of the famous Argentinean sauce which is perfect with barbecued steaks or seafood. I blend fresh parsley, ground cumin, garlic and oregano with a splash of hot sauce and red wine vinegar.

1 person made this

IngredientsServes: 12

  • 60g freshly chopped parsley
  • 180ml extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon hot pepper sauce

MethodPrep:10min ›Ready in:10min

  1. Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

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Reviews & ratingsAverage global rating:(219)

Reviews in English (175)


Being latin I have tried many different Chimichurri recipes, I added lots more garlic, lots more Parsley and half the salt.-28 May 2006

by Kristen Swart

SOOOOO AMAZING!!!! I made this dipping sauce today to go with a roasted chicken recipe on here- but I did change it a bit... I didn't have fresh parsley but since I always have (and love) fresh cilantro I used that instead- I figured it would compliment the cumin nicely and it was SOOOOO GOOD! Everyone LOOOOOVVVVEED it!!! I'll try the parsley but the cilantro was so delicious I know I'll use that again. Thank you!-31 Dec 2004

by AmandaB

I made this as written except I used cilantro (and plenty of it) instead of regular parsley. It is very good and stores well in the fridge.We also served it with the Simple Whole Roasted Chicken recipe that everyone else raved about. It was very good although it somewhat obliterated the nice flavor of the chicken.I've heard chimichurri referred to as the Argentinian equivalent of ketchup, so I have been trying it on different things. We've had it on steak - excellent. I've used it on sandwiches - excellent.It seems to be a very good all purpose sauce.I'll have to try it with the parsley one of these days.-03 Aug 2008

Chimichurri Recipe

This easy chimichurri recipe is made with parsley, garlic, red wine vinegar, lime juice, dried oregano, salt, pepper, red pepper flakes, and olive oil. This sauce is perfect for steak, chicken, shrimp, and more!

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I love sauces, don&rsquot you? I always feel like certain meals are not complete unless they are accompanied by a sauce. Maybe that&rsquos just me but either way, this chimichurri sauce is about to blow you away! It&rsquos not only very easy to make but it compliments so many dishes. Let&rsquos talk about it!

Easy Chimichurri Recipe

Oh. My. Goodness. It’s delish.

This Chimichurri sauce is epic, so easy to make, yet super impressive and perfect for your summer party!

Once you start using it, you will get addicted to it…It’s freaking delicious.

What is chimichurri sauce made of?

For those of you who have never tried this sauce, there’s nothing boring or bland about this sauce. My personalized version of this Argentinean sauce uses cilantro, parsley, and sweet red pepper. Plus, shallot, garlic crushed red pepper, a little red wine vinegar, lime juice, salt, pepper, and olive oil.

Chimichurri sauce ingredients:

  • Parsley leaves
  • Cilantro leaves
  • Shallot
  • Red sweet pepper
  • Garlic
  • Crushed red pepper flakes
  • Red wine vinegar
  • Fresh lemon juice
  • Salt and pepper to taste
  • Oil

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

How to make chimichurri sauce

  • Add all the ingredients but the oil, into a small food processor and pulse until smooth.
  • Then transfer the sauce to a bowl and season with salt and pepper. Pour the olive oil over the mixture mix to combine.
  • Let stand for at least 20 minutes before serving so all the flavors combine.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Variations you can apply to this recipe:

And like making anything else homemade, you have complete control over what you add to it. So if you’re not much of a cilantro person, you can substitute with additional parsley, and if you like heat you can add a hot pepper – such fresco pepper – instead of sweet. It’s totally up to you!

How long will chimichurri last?

I love that It holds up well in the refrigerator. I make a double batch and keep it in the fridge for up to a week.

How to use Chimichurri Sauce?

This simple to make fresh sauce pairs perfectly with steak, hotdogs, chicken, pork, fish, or seafood. And it can be used both as a marinade and a sauce.

How to Make Chimichurri Sauce:

  1. Finely chop parsley leaves, and mince fresh garlic clove. Add both to a small bowl.
  2. Add freshly squeezed lemon juice, olive oil, and soy sauce. Stir to combine.
  3. Cover and marinate at least 2 hours or overnight.

How to Make Chimichurri &ndash the Recipe Steps

Chop the Ingredients. Finely chop everything so you can have a nicely consistent chimichurri for serving.

Into a Bowl. Add all of the ingredients to a mixing bowl.

Mix and Adjust. Mix everything together until your chimichurri is nicely uniform. Taste and adjust with bit of salt and pepper to taste.

At this point you can serve your chimichurri as-is, and it will be delightful, or you can toss it into a food processor and process to form more of a sauce-like texture. Scrape down the sides, then process until you achieve your desired consistency. Boom! Chimichurri sauce for you.

I have done it both ways and enjoy each version.

Here is what it looks like processed as more of a sauce.

It isn&rsquot quite as traditional this way, compared to authentic chimichurri sauce, but it is still tasty. Such a great recipe.

How does the chimichurri sauce get so smooth and creamy?

Two things make this sauce so luscious yet healthy. The first being mechanical shear of the blades working diligently to break down all of the ingredients into tiny particles. The other factor is creating an emulsion with the oil and vinegar. This is when two immiscible ingredients combine together to create a consistent and smooth mixture like a sauce. The oil droplets are broken down in the running blender as you slowly add it in. While it’s dispersing a temporary emulsion is created. That’s why the sauce looks all one color and a creamy texture. Bingo!

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  • Fresh parsley &ndash this is the star ingredient. Make sure to remove the stalks. Another favorite version of mine uses a mixture of parsley, fresh oregano and fresh cilantro.
  • Red onion &ndash I love the colour red onion adds but I have used white onion with success.
  • Garlic &ndash for the best flavor and result use fresh garlic.
  • Red wine vinegar &ndash Red wine vinegar gives the best results but use white wine vinegar instead.
  • Lemon juice &ndash use fresh lemon juice for best flavor.
  • Salt &ndash sea salt flakes or kosher salt work great here, but use whichever salt you have.
  • Red pepper flakes &ndash Feel free to add more or even none as you prefer.
  • Olive oil &ndash I like using extra virgin olive oil for the best flavor.

Get the complete ingredients list and instructions from the recipe card below.

  1. Add all the ingredients into the blender.
  2. Pulse, stopping to scrape down the sides, until it reaches your desired texture. This is super quick.
  3. Taste and add more vinegar, red pepper flakes, or salt if you wish.
  4. Transfer to a bowl, serve and enjoy.
  1. Finely chop herbs and onion, and mince the garlic cloves.
  2. Add all the ingredients to a bowl, and stir to combine.
  3. Taste, adjust seasonings as needed, then serve.

Chimichurri Sauce -- Garlic Citrus Sauce for Meat

Our "Cubanized" version of this Argentinean sauce, uses cilantro instead of parsley.

1 large bunch cilantro leaves
8 cloves garlic
1/4 cup vinegar
1 lime (Juice only)
2/3 cup olive oil
1/2 cup onion
Dash or two red pepper flakes
salt and pepper to taste

1/2 cup sweet red peppers chopped
1/2 cup minced tomato
1/2 cup fresh oregano,chopped

Add salt, pepper, more vinegar and lime juice as needed. The flavor should be very intense with garlic and cilantro. Don't be stingy with the salt either!

Several restaurants add to the dish by adding some (or all) of the optional additions. However, we like it just fine without the additions. See what you like -- experiment!


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Place all ingredients except oil in food processor and using the "chop" setting, pulse on and off until you have a thick mixture. Do not over process!

Whisk in the olive oil. (If you use the blender to incorporate the oil, the oil and liquids will emulsify, giving your chimichurri a white, paste-like texture.) Taste it and add salt as needed to finish.

What is Chimichurri?

What is Chimichurri sauce? It’s a sauce or marinade that is essentially olive oil and vinegar with very finely chopped fresh herbs, spices and garlic. If you were to add mayonnaise instead of olive oil, or even just half mayonnaise and half olive oil, you’d have a very flavorful salad dressing. Chimichurri is traditionally used in Mexican or South American cooking for grilled meat. Most importantly, it will pretty much change your grilling life. In just five minutes, you’ll have a sauce so delicious you’ll want to top it on every. single. thing. in your house.

Below are some of the most frequently asked questions about this dish:

What do you put chimichurri sauce on?

You can put chimichurri on any savory dish! It’s most commonly paired with grilled meats like steak, chicken, pork, or seafood as well as cooked vegetables, potatoes, and eggs. You can also add it to salads, tacos, burritos, and anything else you can think of. Here are some favorite pairings:

Is this dish healthy?

Absolutely. Made with a base of olive oil, red wine vinegar, fresh herbs, and garlic, this dish is loaded with healthy fats, vitamins, and minerals. With that said, olive oil is high in calories so be mindful of portion size.

Can you freeze chimichurri?

Yes, you can freeze this dish for up to 3 months. I recommend carefully pouring the condiment into an ice cube tray and freezing it into cubes. Then, you can transfer the frozen chimichurri cubes into an airtight bag and keep it in the freezer until you’re ready to use them.

What’s the difference between pesto and chimichurri?

Both pesto and chimichurri are made with a base of olive oil and green herbs, so the resulting sauce is similar in appearance. While the two may look similar, the key difference between pesto and chimichurri is that the signature flavor profile of chimichurri is achieved by adding vinegar.