If you’re looking for the ULTIMATE condiment for any sort of grilled meat or roasted veggies, this Easy Chimichurri Sauce is it! Made with fresh herbs, garlic, vinegar and olive oil, this Argentinian sauce is bursting with flavor and ready in seconds.
What Is Chimichurri Sauce?
If you’ve never heard of Chimichurri Sauce before, let me tell you a little bit about it. This aromatic sauce is made with fresh flat leaf parsley, cilantro and oregano that’s broken down with garlic, salt, pepper and a pinch of red pepper flakes. It’s thinned out with white wine vinegar and a good quality olive oil.
The sauce originated in Argentina and is most popular for marinating meats and serving with grilled meats or veggies.
Difference Between Pesto and Chimichurri?
While chimichurri has a similar appearance to Pesto Sauce, it’s taste is entirely different. I think the bright acidity of the vinegar and heat of the chili pepper really gives this condiment it’s unique flavor. It’ll take any basic grilled meat (chicken, steak, pork or veggies) to the next level.
How To Make It
This is the best part! Chimichurri takes just a few minutes of prep and a few pulses in the food processor to come together.
- Start by adding garlic cloves to the food processor and pulsing a few times until they’re minced, scraping down the sides of the bowl as needed.
- Next add in the tightly packed parsley, cilantro, oregano, salt, pepper and pepper flakes. Then pour in the white wine vinegar. Pulse a few times, again, scraping down the sides of the bowl as needed.
- Finally, drizzle in the olive oil while pulsing a few more times until a nice semi-smooth consistency is achieved.
If you don’t have a food processor, you can also use a blender or finely mince by hand.
Common Swaps & Tips:
- Use red wine vinegar in place of white wine vinegar
- If you’re not a fan of cilantro, you can leave it out
- Adjust the red pepper flakes to your spice preference
- If you want the chimichurri more chunky, reduce the amount of pulsing in the food processor
How To Serve It
When it comes to this quick Chimichurri Sauce, this condiment is best served at room temperature.
This sauce is fantastic with grilled chicken, steaks, pulled pork and roasted veggies, perfect for the Summer months to really brighten up the dish.
How To Store It
Keep the chimichurri stored in an air tight container in the fridge for up to 2 weeks.
Before serving, let sit at room temperature for at least 30 minutes.
More Delicious Sauces To Try:
Don’t miss these other fantastic sauces to get your taste buds flowing!
Easy Chimichurri Sauce
Equipment
- Food Processor
Ingredients
- 1 cup flat leaf parsley, tightly packed
- 1 cup cilantro, tightly packed
- 4 cloves garlic
- 2 tsp dried oregano
- 3 tbsp white wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ⅓ cup olive oil, good quality
Instructions
- Place the garlic in the food processor and pulse a few times, to finely mince.
- Add in the parsley, cilantro, oregano, white wine vinegar, salt, pepper and red pepper. Pulse a few more times, scraping down the sides of the bowl as needed.
- Slowly drizzle in the olive oil as you pulse a few more times. Serve immediately at room temperature.
Notes
Nutrition
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Inés
Great recipe, thanks! FYI, from an Argentine here, the makers of chimichurri , no cilantro. Cilantro is not in any of our foods, I don’t think it even grows down in South America. Of course you can put whatever you want, there are no laws, but just so you know. I had never tried or known what cilantro was till I got to North America , it’s quite foreign to us.
Lena
I made this but the white wine vinegar is too strong. Any suggestions on how to tone it down?