Quick chimichurri sauce

Name: Quick chimichurri sauce
Prep time: 10 min
Total time: 10 min
Yield: 1 cup of chimichurri sauce
Ingredients: 1 ½ cups parsley; 6 basil; Leaves oregano; 4 garlic; 3 tbs vinegar; 6 tbs of oil; 1-2 tsp chili powder; salt; black pepper

User Reviews

4.8

765 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
1 cup of chimichurri sauce
Course
Condiments
Cuisine
South American

Quick chimichurri sauce

Iris Warren

Report

Quick chimichurri sauce is a bright, herbaceous sauce blending fresh parsley, basil or cilantro, oregano, garlic, vinegar, oil, and chili powder. It provides a fresh, tangy, and slightly spicy condiment that brightens grilled meats, vegetables, or breads with an easy blender preparation.

Description

The Quick chimichurri sauce combines fresh leafy herbs like parsley and basil or cilantro with oregano and raw garlic cloves, delivering a robust herbal base. Vinegar adds acidity, while oil smooths and binds the flavors, and chili powder or flakes contribute heat tailored to taste. The ingredients are blended to a smooth consistency or partially blended for a chunkier texture, depending on preference.

This sauce is versatile for marinating or as a finishing drizzle on grilled steaks, chicken, fish, or roasted vegetables, adding a punch of freshness and zest. It should be refrigerated and used the same day for best flavor and quality.

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Ingredients

Servings

1 ½ cups parsley fresh leaves
6 basil or 1/2 bunch of cilantro, leaves
Leaves oregano add more if you're an oregano fan, from 3 sprigs
4 garlic whole or crushed, cloves
3 tbs vinegar can use white wine vinegar, red wine vinegar or apple cider vinegar
6 tbs of oil
1-2 tsp chili powder more or less based on your preference, or red chili flakes
salt to taste
black pepper to taste

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Instructions

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Combine all of the ingredients in the blender (or mini food processor), mix until you have a smooth sauce. For a more rustic chimichurri, blend all the ingredients except the oil and then stir it in at the end.
Taste and adjust salt/pepper or chili powder as needed. You can also adjust the amount of vinegar based on the acidity level that you prefer.
Refrigerate until ready to use (but should be used the same day).