Add a dash of vibrant flavor to your meals with our Easy Chimichurri Sauce recipe, a foolproof way to elevate your dining experience to new, exciting heights.
I’ve been a sauce-lover my whole life. One of my favorite things about visiting France is that I’m surrounded by fellow sauce enthusiasts. I first had chimichurri sauce back in 2012. Essentially, it’s like a nut-free, cheese-free pesto, but instead of basil, it uses parsley and cilantro.
So, like I said, it’s nothing like pesto. What do we do with easy chimichurri sauce, you ask? Well, I like it on pretty much everything. It’s lovely spread onto toasted sourdough bread, but it’s also the perfect topping for a Spanish Tortilla, savory Eggs Shakshuka, and Sweet Potato Breakfast Hash.
Table of Contents
What is Chimichurri Sauce?
Chimichurri, a traditional sauce from Argentina and Uruguay, is known for its vibrant green color and bold flavors. A typical chimichurri blend consists of fresh parsley, cilantro, garlic, olive oil, vinegar (often red wine vinegar), and various seasonings such as oregano, salt, pepper, and sometimes red pepper flakes.
Reasons to Love This Homemade Sauce
- This Homemade Chimichurri Sauce offers a burst of fresh flavors.
- When made and stored properly, this quick Chimichurri has a long shelf life and can last longer than you might expect.
- I love that chimichurri sauce pairs well with a wide range of dishes, extending beyond grilled meats to vegetables.
Recipe Ingredients
- Parsley: Adds a fresh, slightly bitter flavor with a crisp texture.
- Cilantro: Offers a citrusy, earthy taste with a delicate and herbaceous texture.
- Red Wine Vinegar: Its tangy and slightly sweet flavor balances the herbs and oils.
See the recipe card for full information on ingredients and quantities.
Variations
- Fresh Herbs Variation: Replace dried oregano with fresh oregano leaves and use flat-leaf parsley in place of regular parsley. This swap boosts the sauce’s aroma and flavor with a more intense, garden-fresh quality.
- Citrus Twist Variation: Add a splash of lemon juice to the recipe. This will introduce a bright, citrusy note.
How to Make Easy Chimichurri Sauce
Step #1: Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
Step #2: With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
Expert Tips
- Consistency Control: For a coarser texture, pulse the ingredients fewer times in a food processor. For a smoother sauce, process for a longer period. Alternatively, you can achieve a more rustic, hand-ground texture by using a mortar and pestle. Just adjust the texture through the amount of grinding.
- Acidity Balance: If the sauce tastes too tangy, add a bit more oil to mellow out the vinegar’s sharpness.
- Garlic Intensity Adjustment: For a milder garlic flavor, blanch the garlic cloves for a minute before adding them to the processor.
Uses for This Quick Chimichurri Sauce
- Meat: It’s a classic accompaniment to grilled meats like steak or chicken, adding an herby and tangy kick.
- Vegetables: You can drizzle Chimichurri sauce over grilled or roasted vegetables, elevating their natural flavors.
- Salads: As a salad dressing, it adds a fresh, vibrant touch to greens and other salad ingredients.
- Seafood: It works wonderfully as a marinade or topping for seafood, particularly enhancing the taste of grilled shrimp or fish like salmon.
- Wraps and Sandwiches: Spread it in wraps or sandwiches for an extra flavor dimension.
- Dips and Raw Veggies: Use it as a dip for bread, crackers, or raw vegetables for a zesty snack option.
Frequently Asked Questions
Yes, a blender works for chimichurri. Just pulse to control the texture, avoiding over-processing for the best consistency.
Yes, you can substitute the red wine vinegar in chimichurri with other acidic ingredients like lemon juice or apple cider vinegar.
Storage Info
Store the chimichurri sauce in an airtight container in the fridge; it will stay good for up to two weeks. To freeze, you can pour the sauce into ice cube trays for easy portioning and thaw as needed. The cubes will last up to three months in the freezer.
You typically don’t need to reheat chimichurri, as you can serve it cold or at room temperature. However, if you prefer it slightly warm, gently heat it in a saucepan over low heat, stirring frequently.
More Recipes with Chimichurri That You’ll Love
Easy Chimichurri Sauce Recipe
Ingredients
- 1/2 cup packed parsley leaves
- 1/2 cup packed cilantro leaves and stems
- 3 medium cloves garlic - peeled
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 teaspoons red wine vinegar
- 1/4 cup grape seed or other neutral oil
- 1/8 cup extra virgin olive oil
Instructions
- Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
- With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
NOTES
Nutrition
Delicious!