Description
This Chimichurri Sauce Recipe is fresh, bold, and bursting with vibrant herbs, garlic, olive oil, and tangy vinegar. Ready in just 15 minutes, this easy homemade sauce is perfect for steak, chicken, seafood, vegetables, sandwiches, and more.
Ingredients
Scale
- 1 1/2 cups fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 1/4 cup fresh oregano or 1 tsp dried oregano
- 1/4 small red onion or 1 small shallot
- 3 garlic cloves
- 3 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 1/2 tsp salt, plus more to taste
- 1/4 tsp red pepper flakes (optional)
- 3/4 cup olive oil
Instructions
- Finely chop the parsley, cilantro, oregano, onion, and garlic.
- Add all chopped ingredients to a medium mixing bowl.
- Pour in the red wine vinegar, lemon juice, salt, red pepper flakes, and olive oil.
- Stir everything together until well combined.
- Taste and adjust salt or vinegar if needed.
- Let the sauce rest for 10 minutes before serving for the best flavor.
- Serve over grilled meats, seafood, vegetables, eggs, sandwiches, or use as a marinade.
Food Processor Method
- Roughly chop the onion and garlic.
- Add onion, garlic, vinegar, lemon juice, and salt to a food processor.
- Pulse until finely minced.
- Add parsley, cilantro, oregano, and red pepper flakes.
- Slowly drizzle in olive oil while pulsing until finely chopped but still textured.
Notes
For a more authentic Argentinian-style chimichurri, omit the cilantro and add an extra 1/2 cup parsley.
Hand chopping gives the sauce the best texture and flavor.
Add extra garlic for a bolder taste.
Store in the refrigerator for up to 5 days.
Freeze for up to 1 month.
Use mild olive oil for a lighter flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 145
- Sugar: 0.5g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg