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Easy Chimichurri Sauce Recipe

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★★★★★

4.5 from 94 reviews

This Easy Chimichurri Sauce recipe is a vibrant and flavorful green sauce made with fresh parsley, cilantro, garlic, olive oil, and tangy red wine vinegar. Blended quickly in a food processor, this versatile condiment is perfect for drizzling over grilled meats, vegetables, or using as a marinade. Ready in just 5 minutes, it’s a fresh, zesty addition to any meal.

Ingredients

Scale

Herbs & Aromatics

  • 1 cup fresh parsley (packed)
  • ½ cup fresh cilantro (packed)
  • 4 cloves garlic (peeled)

Wet Ingredients

  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice

Spices & Seasonings

  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (adjust to taste)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  1. Prepare the Herbs: Rinse the parsley and cilantro thoroughly under cold water to remove any dirt or grit. Pat them dry using paper towels or a clean kitchen towel for best texture.
  2. Remove Thick Stems: Trim off any thick stems from the parsley and cilantro to ensure a smoother consistency and to avoid bitterness.
  3. Blend the Ingredients: In a food processor, add the parsley, cilantro, garlic cloves, dried oregano, red pepper flakes, salt, and black pepper. Pulse several times until the herbs are roughly chopped but not pureed.
  4. Add the Liquid Ingredients: Pour in the olive oil, red wine vinegar, and fresh lemon juice. Pulse the mixture again until all ingredients are well combined, keeping a slightly chunky texture rather than making it completely smooth.
  5. Adjust Seasoning: Taste the chimichurri sauce and adjust the seasoning according to your preference. Add more salt, black pepper, or red wine vinegar as needed to balance the flavors.
  6. Serve or Store: Transfer the chimichurri sauce to a bowl or jar. It can be served immediately or covered and refrigerated for up to one week. Stir before serving if stored.

Notes

  • For a spicier sauce, increase the amount of red pepper flakes or add fresh chopped chili peppers.
  • Use fresh herbs for the best flavor; dried herbs will not yield the same vibrant taste.
  • This sauce can be refrigerated for up to one week; it often tastes better after the flavors have melded for a few hours.
  • Chimichurri pairs wonderfully with grilled steak, chicken, fish, or roasted vegetables.
  • If you prefer a smoother sauce, pulse longer in the food processor or blend in a blender.

Keywords: chimichurri sauce, easy chimichurri, parsley sauce, Argentine sauce, herb sauce, marinade, fresh chimichurri

Find it online: https://lucabites.com/easy-chimichurri-sauce-recipe/