This Easy Chimichurri will add great flavor to anything you grill! It’s garlicky, tart, tangy, slightly hot, and incredibly versatile as it can be used for both as a marinade and sauce.
Easy chimichurri recipe highlights
Chimichurri Sauce… Oh. My. Quality. It is delicious!!!
This chimichurri sauce is epic, so easy to make but super impressive and perfect for your summer party!
Once you start using it, you’ll get addicted to it… It’s bloody delicious.
What is chimichurri sauce made of?
For those of you who have never tried this sauce, there is nothing bland or bland about this sauce. My personalized version of this Argentinian sauce uses cilantro, parsley, and sweet red peppers. Plus shallots, garlic, crushed red peppers, some red wine vinegar, lime juice, salt, pepper and olive oil.
Ingredients for chimichurri sauce
Please check the recipe card at the end of the post for exact amounts and directions (scroll down).
You need:
- parsley leaves
- coriander leaves
- shallot
- Red pepper
- Garlic
- Crushed red pepper flakes
- red wine vinegar
- Fresh Lemon Juice
- salt and pepper to taste
- oil
Process overview: How to make chimichurri sauce
Please check the recipe card at the bottom of the post for exact amounts and directions (scroll down).
- combine ingredients
Place all ingredients except oil in a small food processor and blend until smooth.
- add oil
Then pour the sauce into a bowl and season with salt and pepper. Pour the olive oil over the mixture; mix to combine.
- Let it sit u0026 Have fun!
Let stand at least 20 minutes before serving to allow all the flavors to combine.
Variations you can apply to this recipe
And like anything else homemade, you have complete control over what you add. So if cilantro isn’t your thing, you can substitute extra parsley for it, and if you like spiciness, you can add a hot pepper — like fresco peppers — instead of sweet. It’s all up to you!
save instructions
I like that it keeps well in the fridge. I make a double batch and keep them in the fridge for up to a week.
Used for chimichurri sauce
This easy to prepare fresh sauce is perfect with steak, hot dogs, chicken, pork, fish or seafood. And it can be used both as a marinade and as a sauce.
frequently asked Questions
Chimichurri is an uncooked, loose, oil-based sauce native to South America. This delicious sauce goes well with all dishes, especially grilled meat. It can be used as a seasoning or to marinate meat.
My personalized version of this Argentinian sauce uses cilantro, parsley, and sweet red peppers. Plus shallots, garlic, crushed red peppers, some red wine vinegar, lime juice, salt, pepper and olive oil.
Chimichurri sauce can be stored in an airtight container in the refrigerator for up to 7 days.
You can use chimichurri as a marinade or as a sauce. This easy to prepare fresh sauce is perfect with steak, hot dogs, chicken, pork, fish or seafood.
You can use white wine vinegar, apple cider vinegar, sherry vinegar, or rice wine vinegar.
Looking for more spice recipes? Check out these!
Recipe card 📖
Easy chimichurri sauce
This Easy Chimichurri will add great flavor to anything you grill! Garlic, herbaceous, flavorful and slightly hot, it’s incredibly versatile as it can be used as both a marinade and a sauce.
instructions
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In a small food processor, combine the parsley, cilantro, shallot, pepper, garlic, crushed red pepper, vinegar and lime juice and puree until smooth.
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Pour the mixture into a bowl and season with salt and pepper.
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Pour the olive oil over the mixture; mix to combine.
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Let stand at least 20 minutes before serving.
OIL: Use light olive oil if you plan to use the chimichurri sauce the same day. If you’re looking for a chimichurri that you can use straight from the fridge, I recommend using vegetable or canola oil. This is because olive oil solidifies as it cools.
SAVE ON COMPUTER: Store covered in the fridge for up to 7 days.
★ did you make this recipe Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 181kcalCarbohydrates: 3GProtein: 1GFat: 19GSaturated Fatty Acids: 1GFiber: 1GSugar: 1G
This recipe was originally published in June 2017. The recipe remains the same, but more hints, tips, photos and information have been added to the March 2023 post to make it as helpful as possible!