Chimichurri Sauce
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8
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Course
Condiments
Chimichurri Sauce
Description
This Chimichurri Sauce recipe highlights fresh, finely chopped herbs including parsley, cilantro, and oregano mixed with minced red onion and garlic. Acidic components such as red wine vinegar and lemon juice balance the olive oil’s richness, creating a lively sauce with fresh herby and piquant notes. Optional red pepper flakes add mild heat.
The sauce can be prepared by hand chopping the herbs or in a food processor for faster preparation while retaining some texture. It is versatile, often served as a topping or marinade for grilled proteins or vegetables, providing a bright, fresh contrast to savory dishes.
For a more traditional Argentinian style, omit the cilantro and increase parsley. Using a blend of extra virgin and regular olive oil can provide balanced flavor and texture. The sauce stores well in the refrigerator for up to five days or can be frozen for about one month.
Ingredients
- 1 1/2 cups well packed (42g) parsley fresh
- 1/2 cup well packed (20g) cilantro fresh
- 1/4 cup (9g) fresh oregano or 1 tsp dried
- 1/4 red onion or one small shallot
- 3 garlic cloves
- 3 Tbsp red wine vinegar
- 2 Tbsp lemon juice fresh
- 1/2 tsp salt then more to taste
- 1/4 tsp red pepper flakes (optional, more or less to taste)
- 3/4 cup olive oil
Instructions
By Hand Method
- Finely chop parsley, cilantro, oregano, onion (should have 1/4 cup minced red onion) and garlic (1 Tbsp). Add to a mixing bowl along with all remaining ingredients. Stir to blend.
Food Processor Method
- If using a food processor no need to pre-chop herbs and you'll only need to roughly chop onion and garlic. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.
- Add in parsley, cilantro, oregano and red pepper flakes then pour in olive oil while pulsing several times until herb leaves are finely minced (they should have some body and texture).
- Spread over meat, poultry, seafood or vegetables or use as a marinade.
Notes
- For an authentic Argentinian flavor, omit cilantro and use extra parsley instead.
- Use mostly leaves and some tender stems when chopping fresh herbs to maintain texture.
- A mixture of extra virgin and regular olive oil adds balanced flavor and mouthfeel.
- The sauce can be refrigerated for about 5 days or frozen for up to one month.
- Use roughly 1/4 of a small red onion for the right balance of sharpness without overpowering.
User Reviews
Overall Rating
4.9
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