Chimichurri Sauce Recipe
It’s hard to believe that just a few simple ingredients can come together to create something so magical, but that’s exactly how to describe this Chimichurri Sauce recipe! It’s packed with bright, savory flavor and a kick of heat, making it the ultimate condiment for roasted and grilled meats, vegetables, grain bowls and more. The best part is that it takes just 10 minutes of prep!
A great sauce is guaranteed to elevate any dish, especially when it’s homemade. I’ve often said that my marinara sauce or pesto sauce are liquid gold, because they’re so wonderful to have on hand to make a delicious meal.
This Chimichurri Sauce is one of my favorite ways to turn a meal into something truly special. It’s got bright flavor with a kick of heat, and may be used as a sauce, condiment or even a marinade.
It’s a summertime staple for me as it elevates anything that comes off the grill, whether it’s meat, fish or vegetables.
There’s really nothing this sauce can’t do…except make a dish boring. 🙂
Why you’ll love this recipe:
- Chimichurri sauce is packed with bright, herbaceous flavor and kick of heat for the ultimate condiment.
- It includes just a few ingredients and takes just 10 minutes to make.
- This versatile sauce is great over roasted or grilled meats, fish, vegetables or grain bowls, and may also be used as a marinade.
- It’s dairy and gluten-free, vegan and low carb, so it’s great for special diets.
Recipe ingredients
This chimichurri sauce recipe includes just a few ingredients that you probably already have on hand. Substitutions may be made as outlined in the ingredient notes below.
Ingredient notes
- Parsley. For best results, use Italian flat leaf parsley as it has better flavor. You can also use a combination of parsley and cilantro to change up the flavors a bit.
- Olive oil. Use a good quality olive oil and this is one of the star ingredients.
- Shallot and garlic. The flavors of the raw shallot and garlic mellow as the sauce stands, so it’s not at all overpowering. Shallot is much more mild in flavor than other onions, making it a great choice for this sauce.
- Red wine vinegar. The vinegar adds brightness and tang to this sauce, and I don’t recommend substituting it with any other variety of vinegar.
- Oregano. Fresh or dried oregano both work well in this recipe. Use 1 teaspoon of dried, or 1 tablespoon of fresh.
- Red pepper flakes. Classic chimichurri sauce is spicy. I’ve chosen to use red pepper flakes as they’re more mild in heat for my spice intolerant family, but if you like it hot, sub with your favorite chopped chili pepper.
How to make this recipe
This chimichurri sauce recipe is incredibly easy to make. It takes just 10 minutes of prep, then the ingredients meld together as it stands at room temperature.
Pro tip: Make the sauce up to a few days in advance as it only gets better with time!
See the recipe card below for full instructions.
- Place the parsley, shallot, garlic and oregano in the bowl of a food processor.
- Pulse together until coarsely chopped.
- Place the parsley mixture in a bowl, then add the olive oil, vinegar, red pepper flakes, salt and pepper and stir well to combine.
FAQs
Chimichurri is an uncooked sauce found in Argentinian and Uruguayan cuisines. It’s used as an ingredient or as a condiment for grilled meats, and is found in both red and green varieties.
This sauce includes fresh parsley, shallot, garlic, oregano, red wine vinegar, olive oil and red pepper flakes for a kick of heat.
Chimichurri is packed with bright, herbaceous flavor with a bit of spicy flavor for the ultimate sauce, condiment or marinade.
It’s wonderful as a condiment for roasted and grilled meats, fish, vegetables and grain bowls, and it may also be used as a marinade.
Serving suggestions
Chimichurri is a versatile sauce and may be utilized a number of ways.
- Use as a condiment for grilled tomahawk steak, pan seared steak or air fryer salmon.
- Drizzle over grilled vegetables or roasted asparagus.
- Serve with air fryer sweet potato fries or air fryer potatoes.
- Use as a marinade for air fryer chicken breast or your favorite meat or fish.
Recipe notes
- Recipe yields about 1/2 cup of chimichurri sauce.
- Pro tip: Make the sauce in advance as it gets better with time.
- Store leftover sauce in an air tight container in the refrigerator for up to 2 weeks. For best results, allow the sauce stand at room temperature for 15-20 minutes before serving.
- For extra spice, sub the red pepper flakes with your favorite chili pepper.
- Serve over roasted or grilled meats or vegetables, drizzle over grain bowls or use as a marinade!
More sauce recipes you’ll love:
- Basil pesto sauce
- Carrot top pesto
- Greek tzatziki
- Green enchilada sauce
- Homemade bbq sauce
- Homemade red enchilada sauce
- Homemade meat sauce
- Italian salsa verde by Our Salty Kitchen
- Teriyaki sauce
- Spinach pesto
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chimichurri Sauce Recipe
Equipment
Ingredients
- 3/4 cup Italian flat leaf parsley leaves
- 1 small shallot peeled and coarsely chopped
- 2 cloves garlic
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1/2 cup extra virgin olive oil
- 2-3 tablespoons red wine vinegar I recommend adding 2 tablespoons of vinegar initially, then add up to 1 tablespoon more for added tang
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Instructions
- Place the parsley leaves, shallot, garlic and oregano in the bowl of a food processor. Pulse until coarsely chopped, or until it reaches the desired consistency, scraping down the sides as necessary.3/4 cup Italian flat leaf parsley leaves, 1 small shallot, 2 cloves garlic
- Scrape the parsley mixture into a medium bowl, then add the olive oil, red wine vinegar, salt, pepper and red pepper flakes. Stir well to combine.1/2 cup extra virgin olive oil, 2-3 tablespoons red wine vinegar, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
- Let the chimichurri sauce stand for 5-10 minutes to allow the flavors to meld. Enjoy!
Notes
- Recipe yields about 1/2 cup of chimichurri sauce.
- Pro tip:Â Make the sauce in advance as it gets better with time.
- Store leftover sauce in an air tight container in the refrigerator for up to 2 weeks. For best results, allow the sauce stand at room temperature for 15-20 minutes before serving.Â
- For extra spice, sub the red pepper flakes with your favorite chili pepper.
- Serve over roasted or grilled meats or vegetables, drizzle over grain bowls or use as a marinade!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
