Easy Chimichurri Sauce Recipe
Introduction
Chimichurri is a vibrant, tangy sauce originating from Argentina, perfect for adding a fresh burst of flavor to grilled meats, vegetables, or bread. This easy chimichurri recipe is quick to prepare and uses simple ingredients you likely have on hand.
Ingredients
- ½ cup packed fresh flat-leaf parsley leaves (from about 1 bunch)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves (finely minced)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Step 1: Roughly chop the parsley leaves to help with blending.
- Step 2: Add the chopped parsley to a small food processor or blender along with the olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using.
- Step 3: Pulse 20-30 times until the mixture is well combined and the parsley is finely chopped.
- Step 4: Serve immediately, or refrigerate for 20 minutes to a few hours to allow the flavors to meld together more deeply.
Tips & Variations
- For a chunkier texture, pulse fewer times or finely chop parsley by hand instead of blending.
- Swap red wine vinegar for lemon juice for a different, brighter acidity.
- Add fresh cilantro or basil for a unique flavor twist.
- Adjust red pepper flakes to your preferred heat level or omit for a milder sauce.
Storage
Store chimichurri in an airtight container in the refrigerator for up to one week. The flavors will deepen with time. Before serving, bring the sauce to room temperature and stir well, as the olive oil may solidify when chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make chimichurri without a food processor?
Yes! You can finely chop all the ingredients by hand and mix them thoroughly in a bowl. This will give your chimichurri a chunkier texture but still deliver great flavor.
What dishes go well with chimichurri?
Chimichurri pairs wonderfully with grilled steak, chicken, roasted vegetables, fish, and even as a spread on sandwiches or crusty bread.
Print
Easy Chimichurri Sauce Recipe
- Total Time: 10 minutes
- Yield: About ½ cup (serves 4–6 as a sauce) 1x
Description
This Easy Chimichurri Sauce is a vibrant and versatile Argentine condiment made with fresh parsley, olive oil, garlic, and red wine vinegar. Perfect for drizzling over grilled meats, vegetables, or using as a marinade, this sauce adds a bright, herby punch to any meal. Quick to prepare and packed with bold flavors, it can be enjoyed immediately or chilled to let the flavors meld beautifully.
Ingredients
Chimichurri Sauce Ingredients
- ½ cup packed fresh flat-leaf parsley leaves (from about 1 bunch)
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves (finely minced)
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Combine Ingredients: Roughly chop the fresh flat-leaf parsley leaves to help with blending and add them to a small food processor or blender.
- Add Remaining Ingredients: Pour in the olive oil, red wine vinegar, finely minced garlic, dried oregano, salt, black pepper, and red pepper flakes if using alongside the parsley in the food processor.
- Pulse Until Smooth: Pulse the mixture about 20 to 30 times, or until the ingredients are well combined and the parsley is finely chopped, creating a balanced texture that holds together but is not fully pureed.
- Rest and Serve: Serve the chimichurri immediately for a fresh, vibrant taste, or refrigerate it for at least 20 minutes to a few hours to allow the flavors to meld and intensify before serving.
Notes
- For best flavor, use fresh flat-leaf parsley rather than curly parsley.
- Adjust red pepper flakes to your preferred heat level or leave them out for a milder sauce.
- Chimichurri can be stored in an airtight container in the refrigerator for up to one week.
- This sauce works beautifully as a marinade, dipping sauce, or condiment for grilled meats and vegetables.
- Pulse gently to avoid turning the sauce into a puree; slight texture is preferred.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Argentine
Keywords: chimichurri sauce, Argentine sauce, parsley sauce, easy chimichurri, fresh herb sauce, grilling sauce, marinade
