Chimichurri Sauce
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Prep Time
5 mins
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Servings
8 servings
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Course
Condiments
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Cuisine
Mexican
Chimichurri Sauce
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This best chimichurri recipe is the only one you’ll need! Chimichurri is a fresh, zesty, herb-infused sauce originating in Uruguay and Argentina. It is one of the easiest ways to upgrade eggs, veggies, sandwiches, etc. or it makes a great marinade or topping for steak, chicken, fish, pork and even meatballs! This bright, flavor packed sauce is incredibly quick and easy to make in your food processor with just few ingredients like parsley, oregano, red-wine vinegar, red chili peppers (or flakes) and olive oil. So, if you don’t have a chimichurri sauce in your recipe repertoire, now is the time!
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Ingredients
- 1 shallot, peeled
- 3-4 garlic cloves, peeled
- 1-2 small red chilies, seeded (OR sub 1/2-1 tsp red pepper flakes)
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
ADD LAST
- 1 cup packed flat-leaf parsley
- 1/2 cup packed cilantro (may sub flat-leaf parsley)
- 2 tablespoon fresh oregano or 2 tsp dried
- 1/2 cup olive oil
Instructions
- Add shallot, garlic, chili peppers/flakes, red wine vinegar, lemon juice and salt and pepper to a food processor. Pulse, stopping and scraping down sides occasionally until finely minced.
- Add parsley, cilantro and oregano; pulse until the herbs are almost chopped to desired consistency. Pour in the olive oil while pulsing to combine, just until the herb leaves are finely minced but still have some body. Don’t over-process once you add the olive oil or the chimichurri can taste bitter.
- Transfer chimichurri to a bowl or airtight container. Let rest 15-30 minutes at room temperature before adjusting to taste. Add additional red wine vinegar for tangier, red pepper flakes for spicier or salt and pepper if desired.
- Chimichurri is best if allowed to sit at room temperature for 30 minutes to 2 hours before serving. If not serving for a few hours, cover and chill in refrigerator then allow to return to room temperature before serving.
Notes
- Parsley: Please use flat leaf parsley rather than curly parsley. Flat leaf parsley is bold and aromatic, while curly parsley can be muted and is used more for a garnish. To avoid bitter chimichurri, always taste the parsley before making to ensure you don’t ruin the entire batch.
- Shallot: Shallots enhance the sauce but aren’t traditional in chimichurri, so take them or leave them. One shallot is considered all of the bulbs within the shallot. You may also use ¼ of a red onion.
- Red wine vinegar: I don’t recommend substituting with white or balsamic vinegar.
- Adjust to taste: If you’re not sure how strong, spicy or tangy you would like your chimichurri sauce, start with small amounts and gradually add more to taste. You can always add more garlic, salt, pepper, chili vinegar, etc., but they're hard to take away.
- Recipe variations: See post for fun ways to mix up your recipe.
- Recipe uses: See all sorts of tasty ways to use your chimichurri.
- Storage: Chimichurri will keep in an airtight container in the fridge for up to 10 days (but as always, use your discretion), but it is at peak freshness the first day it is made and then tapers from there.
- Freezer directions: I like to make a full batch, divide it in half or thirds, then freeze some in plastic bags or half-pint jars for later. You can also freeze chimichurri in an ice cube tray for smaller servings (transfer cubes to an airtight container after frozen through). Freeze chimichurri sauce for up to 2 months then thaw in the refrigerator when ready to use (don’t microwave or the sauce will lose its freshness).
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