5.0 from 66 votes
Easy Chimichurri Sauce
Easy 5-minute Chimichurri Sauce recipe made with parsley, garlic, lemon, vinegar and olive oil balances the flavors of any savory dish, not only steak! Perfect condiment for the summer grilling season!
Cook Time
mins
Total Time
5 mins
Servings: 8 servings
Calories: 22 kcal
Course:
Condiments
Cuisine:
South American
Ingredients
- 1 bunch fresh flat-leaf parsley stalks removed
- 1/2 small red onion chopped
- 2 cloves garlic
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 120 ml or 1/2 cup extra virgin olive oil (or more to adjust the consistency)
Instructions
- Just combine everything in your food processor and pulse until combined. The chimichurri sauce is supposed to be a little grainy, but feel free to adjust the consistency and texture to your liking. If it's not liquid enough, just add a little more oil. Enjoy! See the usage tips above.
Cup of Yum
Notes
- Recipe makes about 2/3 cup of chimichurri sauce or 8 generous servings (1 1/2 tablespoons per serving).
- Use chimichurri sauce as a condiment for any grilled food.
- Other way to enjoy it is to add it to cauliflower (or normal) rice to add some flavor to it.
- Add it to soups and stews for an extra zesty touch.
- Add more oil to it and make it a salad dressing.
- Serve it with pasta instead of pesto sauce!
Nutrition Information
Calories
22kcal
(1%)
Carbohydrates
1g
(0%)
Fat
1g
(2%)
Sodium
78mg
(3%)
Potassium
49mg
(1%)
Vitamin A
620IU
(12%)
Vitamin C
11.6mg
(13%)
Calcium
17mg
(2%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 22
% Daily Value*
| Calories | 22kcal | 1% |
| Carbohydrates | 1g | 0% |
| Fat | 1g | 2% |
| Sodium | 78mg | 3% |
| Potassium | 49mg | 1% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 11.6mg | 13% |
| Calcium | 17mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.